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Peel, core, and spiral-slice apples in seconds — pie prep
Apple wood — mild, sweet smoke for poultry and pork
Foundational understanding of the four elements of good cooking
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
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Peel, core, and spiral-slice apples in seconds — pie prep
Apple wood — mild, sweet smoke for poultry and pork
Foundational understanding of the four elements of good cooking
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
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Preheat the oven to 425°F. Weigh pork and calculate cooking time (allow 20 mins per pound for loin with rind). Score skin, at 1/2-inch intervals, making sure you don't cut through to flesh. Truss pork with kitchen string at 3/4-inch intervals. (To save time, ask your butcher to score the rind and truss whole loin with string.) Place pork on a rack in a baking pan. Drizzle with oil and rub salt onto rind. Bake 20 mins. Reduce oven temperature to 350°F and bake a further 1 hour, or until cooked to desired doneness. Cover loosely with foil and let stand for 15 mins. Meanwhile, for the spiced apple sauce, combine all ingredients and 1/2 cup water in a medium saucepan. Bring to a boil on high heat. Reduce heat to low; simmer 10 mins, until fruit is pulpy. Stir with a wooden spoon until smooth. Sliced roast pork and serve with apple sauce.