Roasted pork with apple puree

Grease an oval baking dish with butter or oil in which the meat will fit. while the oven is heated to a moderate temperature of about 180ºC. Season the meat with salt and pepper and put it in the oven, turning it occasionally to brown all its sides.

continue cooking until after about 50 minutes when piercing the meat, a colorless liquid comes out. while peeling the apples, divide them into 4 and remove the seeds and cut them into thin slices. put them in a saucepan covered only with water and let them cook. When they are very tender, beat them or work them with a wooden spoon to obtain a rather thick puree: if necessary, you can add a little water.

At the moment of serving, add the applesauce, a piece of lemon peel (without the white part), chopped and a pinch of salt. Return the puree for a moment to the fire and mix it with a few drops of lemon. carve the meat and serve with the applesauce.