Székelyalmás (Pork with Apples and Cider Cream Sauce)

Pork with Apples and Cider Cream Sauce (Székelyalmás)
Pork with Apples and Cider Cream Sauce (Székelyalmás)Landon Nordeman

The recipe for tender slices of pork loin in a sumptuous cream sauce comes from Gerda Gherghiceanu, a cook in the Saxon village of Viscri. Fragrant with marjoram, a key herb in Saxon cooking, the dish gets tartness from apple cider and apple wedges and a pleasant twinge of heat from red Holland chiles. This recipe first appeared in our March 2012 issue with Alexander Lobrano's article Eternal Terrain.