Apple Braised Pork Pot Roast

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.