1/4 c. butter
2 1/4 lb. boned pork roast
Salt and pepper
2 tbsp. cinnamon
8 Granny Smith apples

Melt 2 tablespoons butter in a flameproof casserole. Roll pork roast in a mixture of salt, pepper, and half the cinnamon, then brown on all sides. Cover casserole and cook in the oven for about 1 hour, turning roast over halfway through. Peel and core apples and cut into quarters.

Put into a saucepan with remaining butter and cinnamon. Cover and cook for about 10 minutes over a low heat, shaking the pan to prevent sticking. Arrange the apples around the roast and cook, uncovered, for a further 15 minutes.

Remove pork from casserole; slice and place on warmed serving plate. Surround with apples. Make gravy from cooking juices and serve separately. Serves 4-6.