(Roast pork with apples and oranges) YIELD: 6 SERVINGS 2 lbs. pork loin, boneless 3 oranges 3 Granny smith apples, seeded, coarsely cut 4 tsps. fresh chives, chopped 4 ea. bay leaves 4 oz. brandy 8 Tbsps. extra virgin olive oil 1 cup water, plus more if necessary Salt, to taste Carefully wash the oranges. Remove the superficial skin of the oranges without the white part, cut into strips and boil for a couple of minutes. Set aside. Preheat oven to 375°. Remove white pith of the whole ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.