Roasted pork with apples and dried cranberries

Roasted pork with apples is one of those recipes that never goes out of style in my home. Since my childhood, the enticing aroma that fills the kitchen when this dish is cooking has been synonymous with special moments and family celebrations. The flavor of juicy and tender pork combined with the natural sweetness of caramelized apples , which mix in each bite, create a symphony of flavors that awaken the senses. And it is super easy to prepare!

The art of preparing this delicacy is simple but captivating. The butter melting in the pan, the pork slowly browning, and the sweet aroma that comes out when the apples and spices intertwine is simply magical. It is like a culinary ritual that unites the family around the table, creating memories that last.

Apples, that versatile and hearty fruit, add a surprising touch to the recipe. Not only do they complement the meat with their natural sweetness, but they also offer a smooth texture and refreshing acidity that balances the flavors. It is the perfect marriage between salty and sweet, tender and crunchy.

And when the sauce, with its deep nuances and tones, is poured over the pork fresh from the oven, each spoonful is a journey of comforting flavors that transports us to moments of joy and connection.

Ingredients

For the roast

• 1.2 kg pork shoulder or sirloin
• 20g butter
• 2 tablespoons olive oil
• 1/2 onion
• 2 cloves of garlic
• 1/2 glass of water
• 3 apples
• 200 g whole chestnuts
• 50 g dried cranberries
• Salt
• Pepper

For the sauce:

• 1 onion
• 20g butter
• 1 tablespoon honey
• 25 cl of beer
• 1 tablespoon meat broth (or vegetable broth if not available)
• 1 glass of water
• 2 sprigs of rosemary
• 1 tablespoon wheat flour
• apple skins
• The juice you extract when deglazing the pan (indicated in the preparation)

Preparation

Note:

• Deglazing is a culinary technique that refers to adding liquid to a pan or container where meats, vegetables or other foods have been cooked, to dissolve and collect the caramelized residue that adheres to the bottom. To deglaze, water, broth, wine, beer or other liquids are generally used. This liquid is poured into the hot pan where the food was cooked and stirred to loosen and dissolve those golden and tasty remains that remain stuck. This process releases intense flavors and becomes the base for sauces or to add more flavor to the preparation.

• This roast recipe with sauce and fruit can be adapted to different types of meat, especially those that benefit from slow cooking in the oven to achieve tenderness and retain flavors. Some options include:

  1. Beef Roast: Cuts like chuck roast or brisket are excellent for this method. They have a deep flavor that pairs well with fruits and sauce.

  2. Chicken or Turkey: You can try this recipe with pieces of chicken or turkey, such as thighs or legs. They will add a different but delicious flavor to the fruit and sauce mixture.

  3. Lamb: Lamb is also an excellent option. Cuts like the leg or the shoulder work well in this type of preparation.

  4. Pork (Other Parts): In addition to the pork roast in the original recipe, you can try other parts of the pig, such as the loin or shoulder.

  The key is to adjust the cooking time depending on the meat you choose, since each one has ideal times and temperatures to obtain the desired texture and flavor.