Preparation:
Heat oil in a large skillet, over a moderate flame add pork and brown well on all sides remove with a slotted spoon, set aside add onions and saute for 5 minutes, until golden add sage, salt, and pepper-mix well return pork to the skillet add chicken broth bring to a boil, reduce heat, cover, and simmer for 60 minutes, until pork is tender reserving 1 apple for garnish, toss the remaining apples with flour add to the skillet and simmer, uncovered, for 15 minutes remove from heat, cover, and set aside drain sweet potatoes and place into a food processor process to a smooth puree combine with brown sugar, 2 tablespoons butter, and orange juice in a small saucepan, over a medium flame heat and stir for 5 minutes remove from heat place pork mixture into a large shallow casserole or baking dish, mounding slightly in the center spoon sweet potato mixture into a pastry bag, fitted with a large round tip pipe into scallops around the pork mixture melt remaining butter in a saucepan, over a medium flame spoon over the sweet potato border pass under the broiler to brown the tops of the sweet potato mixture saute reserved apple in a small amount of butter until tender crisp arrange on top of pork serve hot |
