Difficulty:[usr 2]
Preheat the oven to 220°C. Soak the strainer in lukewarm water, then sponge it gently. Brush the roast with mustard regularly (do not coat it). Wrap it in the strainer and put it in a deep roasting pan. Bake and cook for 20 minutes. Then sprinkle the roast with 5 cl of wine. Repeat this operation three times during the cooking process, which should normally take 20 to 25 minutes per pound.
Meanwhile, peel the apples, cut them into quarters and remove the core and seeds. Lemon them. Heat half the butter in a large sauté pan. Add half of the apple wedges and cook for 15 to 20 minutes, stirring to brown evenly. Drain them, keep them warm and cook the rest of the apples with the rest of the butter. Lightly salt and pepper.
When the roast is finished cooking, turn off the oven and leave the roast there for another 5 minutes. Take it out and cut it into fairly thick slices. Deglaze the baking dish with a tablespoon of boiling water and serve this juice in a sauce boat. Offer sautéed apples at the same time.
Recommended drink:Saint-Nicolas-de-Bourgueil.
Source:Les Cuisines Régionales de France. Anjou-Touraine. Editions du Fanal
