Serves: 6
Total Calories: 419

1 center-cut boneless pork loin roast (about 3 pounds)
1 tablespoon chopped fresh rosemary, plus more for garnish
salt and freshly ground black pepper
2 tablespoons olive oil
2 Granny Smith or other tart apples, peeled and thinly sliced
1 small onion, thinly sliced
1/4 cup grappa or brandy
1/2 cup dry white wine

1 Place a rack in the center of the oven. Preheat the oven to 350°F. Lightly oil a roasting pan large enough to hold the meat.

2 Rub the pork with the rosemary, salt and pepper to taste, and olive oil. Place the meat fat-side up in the pan and surround it with the apple and onion slices.

3 Pour the grappa and wine over the meat. Roast for 1 hour and 15 minutes, or until an instant-read thermometer inserted in the center reads 150°F. Transfer the meat to a cutting board and cover with foil to keep warm.

4 The apples and onions should be soft. If not, return the pan to the oven and roast 15 minutes more.

5 When they are tender, scrape the apples and onions into a food processor or blender. Puree until smooth. (Add a tablespoon or two of warm water to thin the mixture if needed.)

6 Slice the meat and arrange it on a heated platter. Spoon the apple-onion puree to one side. Garnish with fresh rosemary. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 419
Calories from Fat: 149

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