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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked apple in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid apple, tap it and change its rating to Red.
Preheat the oven to 400°F (205°C). Place the pork loin fat-side up on a cutting board. Using a sharp knife, make crosswise cuts every 3/4 inch along the length of the roast, cutting about three-quarters of the way through — deep enough to open like a fan but not all the way through the bottom.
Rub the entire surface of the pork, including inside each cut, with 1 tablespoon of the olive oil and the salt. Into each cut, tuck 1–2 apple wedges, a garlic slice, a small sprig of thyme, and a small piece of rosemary or a sage leaf, distributing the fillings evenly across all the cuts.
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