Place oven rack on second level from bottom. Heat oven to
500 degrees.
Place pork loin in a 14x12x2-inch roasting pan. Rub salt
all over loin. Smear 1 tablespoon of the mustard over top
of loin. Roast for 20 minutes. Move the loin around with a
wooden spatula so it won't stick. Roast 15 minutes more.
Toss the lemon jui ce-coated apples with the oil, then add
the apples, juices and all, to the roasting pan, spreading
them out around the loin. Roast 10 minutes. Turn apples
gently, as they will be soft. Roast 10 minutes more. In
total, the loin should roast for 55 min utes, or until meat
is done [the USDA says the internal temperature of the meat
should be 160 degrees]. The meat may still be slightly
pink, but this is fine. Don't overcook.
Remove loin to a platter. Snip off strings. If using cream
and optional mustard, combine and stir the mixture
carefully into apples. Let meat rest 10 to 15 minutes
before slicing. Place apples around roast.
Per serving without optional cream: 266 calories, 26 gm
protein, 14 gm carbohydrates, 11 gm fat, 74 mg cholesterol,
3 gm saturated fat, 462 mg sodium
The Washington Post 12/20/95
From Roy Crockett
NOTES : (6 servings)
If adding the optional ingredients, don't stir. Mix the
mustard with the cream; pour over the apples, and turn the
apples from the bottom in the cream. The sections are soft
and fragile.
"From Roasting: A Simple Art" by Barbara
Kafka