Ingredients

1 tbsp (15 mL) butter 1 cup (250 mL) onion, finely diced 1 apple, cored and finely diced 2 tsp (10 mL) fresh ginger, finely chopped 2 tsp (10 mL) fresh garlic, finely chopped tsp (2 mL) whole fennel seeds tsp (2 mL) ground cardamom 1 cup (250 mL) roasted and peeled chestnuts, coarsely chopped 1 tbsp (15 mL) fresh sage, finely chopped cup (50 mL) waterSalt and white pepper to taste 2 lb (1 kg) centre-cut pork loin, trimmed of all fat and tendon Kitchen twine to secure roast 2 tbsp (25 mL) oil 1 cup (250 mL) apple cider cup (125 mL) 35% cream

Description

Choose To Showcase One Of Ontario?s Own Apples In This Succulent Roast Of Pork. Braeburn, Northern Spy And Crispin Are All At Their Peak Of Flavour And Make For A Perfect Accompaniment To The Earthy Chestnuts.

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