The perfect way to cook tender and aromatic pork
The combination of sweetness of apples, spicy rosemary and dry cider makes the meat juicy. This recipe (one of my favorite dishes) was shared with me by a friend who lives in Germany. According to her, Germans prepare a dish of tender pork baked with apples and rosemary not only for holidays. This is an ideal dish for Sunday lunch or dinner, when you want something aromatic, juicy and at the same time easy to prepare.
This dish always looks festive, and the smell that fills the kitchen while baking is simply magical.
I usually make a portion for 3-4 people. The meat is so tender that it literally melts in your mouth, and the apples add a light sweetness and a refreshing taste. The calorie content of one portion is approximately 350-400 kcal, so it is better not to ask for supplements. You won’t want to eat more if you eat it with a side of vegetables or a light salad.
Preparation time: approximately 2 hours 20 minutes (2 hours baking + 15 minutes with apples + preparation)
Number of servings: 3–4
Calorie content: about 400 kcal per serving
Ingredients
- Pork (neck or thigh): 500-600 g
- Apples: 2-3 pcs.
- Dry cider: 250 ml
- Fresh rosemary: 2-3 sprigs
- Salt and pepper: to your taste
- Butter: for greasing the mold
If you want to experiment a bit, I sometimes add a little garlic or a pinch of nutmeg to the dish – it creates an interesting aroma. You can also use apple juice instead of dry cider, but the taste will be less saturated and a little sweeter. And if you want even more juiciness, you can add a small onion, cut into rings, which goes well with apples and rosemary.
Cooking pork in cider
Step 1
First I heat the oven to 180°C. Then I rub the pork with salt and pepper—I like liberally to make the flavor more pronounced. I put the meat in a baking dish, greased with butter so that nothing burns, and I add sprigs of rosemary. This simple method adds an extraordinary flavor to the dish.
Step 2
Pour dry cider into a mold, cover with foil and put in the oven. Here it is important not to open the oven for the first two hours so that the meat remains juicy. While the pork is baking, I cut the apples into slices, removing the core. I always try to take slightly sour varieties – that way they will better balance the sweetness of the cider and the meat.
Step 3
After two hours, I take out the form, remove the foil and put the apples next to the meat. I continue to bake for about another 15 minutes, until the apples become soft and slightly golden. If you want them to have a light caramel crust, you can raise the oven temperature to 200°C for the last 5 minutes.
Step 4
This dish is especially good if you leave it to rest a little after baking – about 5-10 minutes under the lid or foil. Then the meat is saturated with the aromas of apples and rosemary even more, and the juices are evenly distributed throughout the portion.
Regarding serving: I usually serve the pork with a light side of mashed potatoes, roasted vegetables, or a green salad. If you want an even brighter taste contrast, you can add a little cranberry or lingonberry sauce.
I also want to add a little secret: this dish can be prepared in advance. Simply roast pork with cider and rosemary, let cool, and add apples just before serving. This is convenient if you are planning a lunch or dinner for guests and want to save time.
In conclusion, I would like to say: the combination of juicy pork, fragrant rosemary and sweet apples makes this dish truly special. It is well suited for a family dinner or a festive table, and the aroma that fills the kitchen during baking will not leave anyone indifferent.
If you are planning to serve pork with mashed potatoes, I am sharing a recipe that was left to me from my great-grandmother.
What we will need:
- Potatoes – 1 kg (take the one that boils well, starchy);
- Milk – half a glass (necessarily warm!);
- Butter – 2 full tablespoons;
- Salt – 1 teaspoon.
How I prepare it:
- First of all, I peel the potatoes and cut them into small, uniform pieces. Do you know why? So it will cook much faster and more evenly. I put it in a pan, fill it with cold water and put it on the fire.
- I wait until it boils, and only then add salt. After boiling, reduce the heat and cook for 15-18 minutes. I check with a knife: if it easily enters the potato, it means it’s ready, it’s time to remove it.
- The most important moment – drain all the water through a colander and return the potatoes to the pot. Now the main secret: I add soft butter and warm milk (listen, never pour cold milk directly from the refrigerator, because the puree will turn gray and not so appetizing!).
- I take an ordinary pestle and knead everything well until smooth. I’m begging you – no blenders or mixers! I once tried it, and it turned out to be some kind of glue, not puree. Only handmade gives the same correct texture.
My little tip: already at the very end, when the puree is ready, I sprinkle it with fresh dill – the aroma fills the whole house!
My great-grandmother didn’t do this, but you can try adding a little cream instead of regular milk if you want an even richer, restaurant-like taste.