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Roast Pork with Apples & Cherry Balsamic


  • 4-5 lb roast pork loin, deboned
  • 16.8 fl oz veal stock (beef stock can be substituted)
  • O&CO. floral olive oil
  • 3 lb potatoes, peeled and quartered
  • 3 Granny Smith apples, peeled and diced
  • 4 cloves of garlic
  • 1 tsp. of fresh thyme
  • 1 tbsp. of corn flour mixed with 2 tbsp of water
  • O&CO. Fleur de Sel
  • Black Pepper
  • O&CO. Cherry Balsamic


  1. Preheat the oven to 375°F. Season pork with salt and pepper. In a large casserole dish, heat the olive oil over medium-high heat and brown the pork on all sides.
  2. Meanwhile, in a saucepan, mix together the veal stock and 6 tbsp of the Cherry Balsamic Vinegar. Pour the mixture over the pork, cover the pot and bake for about 2 hours.
  3. Add the potatoes and cook until tender. Add the apples, the garlic and the thyme and cook for the last 15 to 20 minutes.
  4. Take the pork out of the oven and keep warm. Collect the cooking juice, boil and reduce it in a sauce pan at medium heat. Add the corn flour mixed with the water and mix until it becomes thick. Season with salt and pepper to taste.
  5. Display the roast with potatoes and apples, drizzle juice and remaining 2 tbsp of Cherry Balsamic to finish.