Serves 3:
400 g /14.1 oz pork loin,
2 green apples,
1 rosemary sprig,
2 sage leaves,
Fine and rock salt,
1/2 glass vegetable stock,
5 tbs Cinnamon oil.

Method:
Place the meat, the herbs, a small pinch of rock salt, the oil and let caramelize in both sides at high heat; cover with the lid and bake at low heat for half hour, then turn the roast and continue for 30 minutes. Add the peeled apples, previously cut in small pieces and slightly salted. Keep baking until the apples are softened; control the cooking meat by inserting a fork in the middle.

Serve warm.