Recipe: Pork Stewed with Apples and Pears

Period: Basic medieval European
Sources: Adarhysenthe, (research later)

Pork rub:
3 Tbls brown sugar
1 tsp garlic powder
1 tsp ground cumin
1 tsp ground cinnamon
1/2 Tbls salt
1/2 tsp ground ginger
1/2 tsp ground black pepper
1/4 tsp ground cardamom
1/4 tsp dill weed

Main:
3 lb. pork loin
2 cups thinly sliced apples
2 cups pear halves (or 2 cans of pears canned in juice)
1 can chicken broth (what size can?)

Sauce:
Pear juice (from canned pears) or like 1 cup apple juice? if using fresh pears?
2 heaping spoonfuls of apple jelly
1/4 cup heavy cream or some semola flour

Preheat oven to 400 F and grease a roasting pan.

Mix the pork rub in a small bowl. Massage the pork loin with the rub, then place the pork loin into the roasting pan. Place sliced apples and pears around pork. Pour chicken broth and half the pear juice over the fruit, save the rest of the pear juice for the sauce later.

Bake at 400 degrees for 1 hr 10 min or until meat is 145 degrees internally.

Remove the roast from oven, place the pork on carving board and place the fruit in a separate bowl using a slotted spoon.

Pour remaining pan juices into sauce pan, add rest of the pear juice and apple jelly. Bring to a boil. Boil for 4 minutes. Thicken the sauce using either cream or semola.