Pork Preparation
1 pork loin (abt 3 pounds)
3 Tbsp chopped fresh sage leaves
3 Tbsp sliced garlic cloves
1 tsp kosher salt
1 tsp ground black pepper
2 Tbsp. EV olive oil
Sauce Preparation
3 small tart apples (Granny Smith) core and dice
2 medium onions, diced
3 ribs celery, diced
1 Tbsp tomato paste
1/4 cup flour
1 cup dry white wine
2 cups apple cider
3 fresh sage leaves
Vegetable Preparation
4-6 small tart apples
2 cups (2 medium) sweet potato, peeled, cubed
2 medium parsnips, peeled, diced
Sage leaves for garnish
Preheat oven: 325 degrees F.
Trim exterior fat from roast. Pat pork dry. Cut 1 inch deep slits into meat.
Combine sage, garlic, 1 tsp salt and 1 tsp pepper. Stuff the slits with the sage mixture. Season the roast with salt and pepper.
Heat oil in a large, ovenproof pot over medium-high heat. Sear roast on all sides until well browned, 8-10 minutes. Transfer to a platter.
In the same pot used to brown the pork, saute the diced apple, onions, and celery until the onions soften, about 5 minutes, stir often. Add tomato paste; stir until it starts to brown on bottom of the pot. Stir in flour.
Deglaze the pot with the wine, scraping up any browned bits. Stir in cider and 3 sage leaves; bring liquid to a boil; return seared roast to pot. Cover pot and place in the oven; braise for 2 hours.
Remove the pot from the oven. Transfer the roast to a platter. Strain sauce discarding apples and vegetables. Return sauce and roast to the pot. Cover pot; return roast to the oven.
Cook roast for another hour. Score 4-6 apples around their circumference with a knife, being careful to cut only the skin of the apples. Add apples, sweet potatoes, and parsnips to the pot. Cover; cook until meat is fork tender, about 30-45 minutes.
Prepare noodles.
Transfer roast , apples, and vegetables to a platter; using a fork, break meat into pieces. Bring sauce to a simmer; skim off the discard any fat. Season sauce with salt and pepper.
To serve, arrange pork, apples, and vegetables on a platter over buttered noodles. Spoon sauce over meat. Garnish with remaining sage leaves, if desired.