Loin of Pork with Apple Marmalade

Ingredients

• 1 loin of pork
• 750 grammes firm-fleshed apples
• A few spoonfuls of water
• 1 spoonful and a half caster sugar
• The pan juices from the loin

Instructions

1. Roast the loin of pork.
2. Peel, core and slice the 750 grammes of firm-fleshed apples.
3. Cook them quickly with a few spoonfuls of water and a spoonful and a half of caster sugar, covered hermetically so the steam is concentrated inside the pan.
4. At the moment of serving, work the marmalade for a moment with a whisk to smooth it.
5. Arrange the loin and pour its juices, three quarters skimmed of fat, around it.
6. Serve the apple marmalade in a timbale.