Honey-Glazed Roast Pork with Apples

Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna Seman. Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna Seman

Normans use apples and cider in many savory preparations—with game, poultry, even fish. In this classic pork dish from Jean-François Guillouet-Huard, of Domaine Michel Huard, it’s important to use a slightly tart variety so the end result isn’t too sweet.

Featured in “ Apples and Calvados are the King and Queen of Normandy “ by Adam Leith Gollner.

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Yield: 4 Time: 2 hours 30 minutes

• One 2½-lb. pork loin roast, tied
• Kosher salt and freshly ground black pepper
• 2 Tbsp. honey
• 4 fresh rosemary sprigs
• 4 fresh thyme sprigs
• 6 Tbsp. unsalted butter, cubed
• 2 medium yellow onions, each cut into 8 wedges
• ⅔ cup dry apple cider
• 5 whole sweet-tart apples, such as Gala, Fuji, or Empire, cored and quartered

Instructions

1. Position a rack in the center of the oven and preheat to 350°F. Place the pork in a large roasting pan or heavy pot and season to taste with salt and black pepper. Drizzle the honey over the pork, then arrange the rosemary and thyme on top. Scatter the butter over the pork, then arrange the onions in the pan around the pork.
2. Pour the cider into the pan and bake until an instant-read thermometer inserted into the middle of the pork reads 120°F, about 45 minutes. Scatter the apples around the pork and continue baking until the apples are tender, the pork is golden brown, and the instant-read thermometer reads 160°F, about 45 minutes more.
3. Remove the pan from the oven and set aside to rest for 20 minutes. Transfer the pork to a platter and cut into thin slices. Scatter the baked apples and onions around the pork, drizzle with the pan juices , and serve.