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The Boston Globe

Food & dining

Recipe for pork roast with apples and shallots

Serves 4

1 boneless pork loin roast (2½ to 3 pounds), trimmed and tied at 1½-inch intervals
1 tablespoon herbes de Provence
Salt and pepper, to taste
3 tablespoons vegetable oil
8 shallots, quartered
1 pound Golden Delicious or Granny Smith apples, peeled, cored, and cut into ½-inch-thick wedges
¼ teaspoon sugar
1 tablespoon unsalted

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