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Loin Of Pork With Pistachios On Apple Brown Betty

Alice Demetrius Stock, Vintage Cookbooks columnist

My choice for best recipe is a long-time family favorite first tried and tasted in 1970 -- a warm, hearty dish easily prepared for family and special enough for company.

Loin Of Pork With Pistachios On Apple Brown Betty

  • 4 pounds boneless loin of pork
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon powdered ginger (must be fresh)
  • 1 cup onion, finely chopped
  • 1 cup dry white wine (such as chardonnay)
  • 3 apples, peeled, cored and diced (we like Golden Delicious or Granny Smith)
  • 4 cups cubed, stale white bread
  • 4 eggs
  • 1 cup whole milk
  • 2 tablespoons finely chopped pistachio nuts

Remove pork from refrigerator 1 hour before roasting.

  • Preheat oven to 450 degrees.

    Trim excess fat from loin and rub surface with salt, pepper and ginger.

    Place in a shallow roasting pan, without a rack, and roast for 25 minutes.

    Add chopped onion and roast another 5 to 10 minutes until onions are lightly browned. Stir in the white wine, diced apple and bread cubes to the onions in the pan, stir around and roast another 25 minutes.

    Beat eggs and milk together and stir into the roasting pan mixture. Sprinkle chopped pistachio nuts all around and stir lightly into the mixture.

    Roast for another 25 minutes, or until pork is golden and tender.

    Arrange sliced pork on heated platter over the pistachio and Apple Brown Betty mixture. Serves 6.

    "Best Recipes from the Cook Book Guild,"
    Patricia Fin (ed.), 1972.
    (Reprinted from "Splendid Fare," Albert Stockli, 1970)

    Thursday, January 02, 2003

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