Tylenol 3 Brazilian Wax

Roast pork with brandy, mustard and apples

Those are not next to potatoes, but apples, eh :-)

Yes, the recipe that you see in the picture are just satisfied!

I ate this dish of meat in a restaurant some time ago I can not remember the name and I decided to try again, as soon as I was reminded, and to present it on my blog. Time to gather the ingredients and go.

It is a pork roast cooked with brandy, mustard and apples. I do not discover anything new, this is certainly not an innovative dish (indeed on my blog there is little innovative, and lucky, I might add) but is certainly tasty, well balanced and perfumed.

I love to use the brandy in the kitchen and I must say that è ottimo sia con la carne che con il pesce, come ad esempio con i gamberoni.

Questa volta l’ho utilizzato in una ricetta a base di carne di maiale, in particolare con l’arrosto di maiale. Vado allora a descrivervi come ho ottenuto questo piatto squisito.

Ho preso un bel pezzo di arrosto di maiale e l’ho insaporito con del rosmarino, del timo e del sale grosso. L’ho fatto rosolare in un capiente tegame in olio extravergine di oliva e successivamente ho fatto sfumare con un bel bicchiere di buon brandy. Ho quindi aggiunto dell’acqua (si può aggiungere anche del brodo vegetale) fino a quasi coprire la carne. Ho fatto poi cuocere per abbondanti 45 minuti/un’ora (il tempo di cottura dipende the size of the meat) until meat is tender. Five to ten minutes before the end of cooking, I added a few tablespoons of mustard and a good apple, peeled, cut into cubes / chunks. The addition of a more or less depends on the taste of mustard. I used it I also do not taste too strong. If the sauce should be reduced too much, "fix" the other with water and a little brandy.

Next, I blended the sauce that has formed and I left by the whole apple cubes. I then put on the fire, thick sauce blended together with the meat and pieces of apple and I cooked briefly to mix well. I concluded cutting the meat into slices of medium thickness and scattering Serve 3-4 slices of meat with the sauce and bits of apple, garnish with a sprig of fresh rosemary.

A plate of great balance and elegance that I have managed very well and can easily be served during the festive season! And in this regard, good week of Christmas to all!