Székelyalmás (Pork with Apples and Cider Cream Sauce)
"The recipe for tender slices of pork loin in a sumptuous cream sauce comes from Gerda Gherghiceanu, a cook in the Saxon village of Viscri. Fragrant with marjoram, a key herb in Saxon cooking, the dish gets tartness from apple cider and apple wedges and a pleasant twinge of heat from red Holland chiles. This recipe first appeared in our March 2012 issue with Alexander Lobrano's article Eternal Terrain...."
INGREDIENTS
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he recipe for tender slices of pork loin in a sumptuous cream sauce comes from Gerda Gherghiceanu, a cook in the Saxon village of Viscri. Fragrant with marjoram, a key herb in Saxon cooking, the dish gets tartness from apple cider and apple wedges an
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SERVES 6
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INGREDIENTS
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1/3 cup olive oil
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4 tbsp. unsalted butter
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1 1/2 lb. pork loin, cut into 1/4?-thick slices
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Kosher salt and freshly ground black pepper, to taste
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1/2 cup flour
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3 tart apples, such as Granny Smith, peeled, cored, and cut into 8 wedges each
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3 cloves garlic, finely chopped
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1 large yellow onion, finely chopped
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1/2 red Holland chile, stemmed, seeded, and minced
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1 1/2 cups regular or hard apple cider
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1 cup chicken stock
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1/2 cup heavy cream
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1/4 cup Dijon mustard
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1 tbsp. finely chopped marjoram
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1 tbsp. finely chopped parsley
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Cooked white rice, for serving
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