Recipe

Peel shallots, leaving root end intact. In large skillet over medium heat, melt 2 tbsp (30 mL) of the butter; sauté shallots and whole garlic cloves until lightly browned, about 5 minutes. Using slotted spoon, transfer shallots and garlic to bowl; set aside. Sprinkle pork with ½ tsp (2 mL) of the salt and pepper.

In same skillet over medium-high heat, brown pork on all sides, about 5 minutes. Transfer pork to roasting pan. Add cider, cider vinegar, star anise, cinnamon, bay leaf, ginger, cloves and remaining salt to skillet; bring to boil, scraping up any brown bits. Pour into roasting pan. Cover with parchment paper; roast in 350F (180C) oven for 45 minutes. Remove parchment paper; surround roast with shallots and garlic, pouring any juices into pan. Roast, uncovered, until thermometer inserted in centre of roast reads 160F (70C), 45 to 60 minutes.

Meanwhile, melt remaining butter in large skillet over medium heat; add apples and sprinkle with sugar and pinch of salt. Fry, turning apples occasionally, until golden brown, about 15 minutes. Set aside; keep warm.

Transfer roast to serving platter, surround with apples, shallots and garlic; tent with foil. Strain off fat from pan juices; over high heat, reduce pan juices to about 1 cup (250 mL), 5 to 10 minutes. Remove bay leaf and whole spices, if desired; stir in cream and bring to boil. Serve with roast.