Porc A'La Normande(Roast Pork, Norman-Style)  

Ingredients:
- 4 lb. (2 pkg.) loin or leg pork
- 12 small apples, cored but unpeeled
- 3 sage leaves
- 1 pt. (2 c.) cider (0.57 liter)
- salt and freshly ground pepper
- 3 large onions, quartered
- 2 tsp. each: grated nutmeg and cinnamon
- 1 glass Calvados

Directions:
- Put the pork (fat side up) into a roasting pan with the onions cut
- into
- 4ths and a fraction of each sage leaf on top of
- them. Season and pour round the cider.
- Roast in moderate to hot
- oven at
- 400° for 1/2 hour.
- Lower the heat and roast for 30
- minutes to the pound, basting with the hot stock from time to
- time. After
- the
- meat
- has been cooking for about 1 hour, add
- the unpeeled but cored apples to the pan around the pork,
- each
- one heavily
- sprinkled
- inside
- with
- nutmeg and cinnamon.
- When the meat is cooked, remove to a warmed serving dish.
- Arrange the apples and onions around it, and keep warm.