Roast Pork with Apples

A pretty nice approach to a roast; once again with this book, I'm glad I turned the heat from "low" to "warm" about an hour early.

The apples are interesting. We used Fujis, which are probably too sweet for this dish, though their apple blossom perfume was captured well. With a sweet apple, a little goes a long way - it's almost a dessert topping. My son picked up on the brown sugar and ginger flavors and accused us of serving him sweet potatoes instead of apples. I'd like to try it again with a properly tart apple, but even so, I'd probably scale back the sugar.