Pork roast with apple slices

Brush the meat with the baking brush around with half of the apple syrup and let it reach room temperature in 30 minutes.

In the meantime, remove the apple core from the apple drill and cut each apple into quarters.

Heat the butter in the pan and fry the meat around. Brush with the syrup. Turn the heat down when the meat has been cauterised.

Cut the onions in quarters and the garlic fine.

Cut the sprigs of rosemary into the mortar so that they can give off their flavor.

Put the apple, onion, garlic and rosemary in the pan. Add the vinegar, put the lid on and let the meat simmer for 15 minutes. Turn occasionally.

Remove the meat from the pan and leave on a plate covered with aluminum foil for 5 minutes.

Remove the rosemary, turn the heat medium.

Allow the moisture to boil and caramelize the apples and onion.

Cut the meat into thin slices.

Spoon the apple and onion on a serving dish and lay the meat on it. Pour some apple gravy on it.

Bon appétit! .