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.
• ⅓ cup olive oil
• 4 tbsp. unsalted butter
• 1½ lb. pork loin, cut into ¼″-thick slices
• Kosher salt and freshly ground black pepper, to taste
• ½ cup flour
• 3 tart apples, such as Granny Smith, peeled, cored, and cut into 8 wedges each
• 3 cloves garlic, finely chopped
• 1 large yellow onion, finely chopped
• ½ red Holland chile, stemmed, seeded, and minced
• 1½ cups regular or hard apple cider
• 1 cup chicken stock
• ½ cup heavy cream
• ¼ cup Dijon mustard
• 1 tbsp. finely chopped marjoram
• 1 tbsp. finely chopped parsley
• Cooked white rice, for serving
1. Heat 2 tbsp. each oil and butter in a 12″ skillet over medium-high heat. Season pork on both sides with salt and pepper, and dredge half the pieces in flour; add to skillet, and cook, turning once, until lightly browned on both sides, about 1 minute. Transfer to a plate, and set aside; repeat with 2 tbsp. oil, remaining butter, and remaining pork and flour; transfer all pork to plate.
Note: We prefer our pork with the slightest blush of pink when cooked.)
2. Return skillet to heat, and add remaining oil; add apples, garlic, onion, and chile, and cook, stirring occasionally, until soft, about 3 minutes. Add cider, and cook until reduced by half, about 5 minutes. Add stock, cream, and mustard, and bring to a boil; return pork to skillet, and add marjoram. Reduce heat to medium, and cook until pork is cooked through and sauce has thickened, about 3 minutes. Season with salt and pepper, and sprinkle with parsley; serve with rice.