Aday before, marinade the pork with a small bunch of aromatic herbs, 1 clove of garlic, extra virgin olive oil, white wine, bay leaves, juniper and cloves. Cook the coarsely chopped vegetables and the pork in a large, deep casserole dish and brown slightly. Add the white wine, making it evaporate, and with the addition of a little beef-stock, cook on very low heat for about 40 minutes.
Five minutes before these are cooked, transfer the chopped vegetables to another oiled casserole dish and sprinkling with the meat stock, cook them for a further 10 minutes. Add the pork cut into small pieces and strain the cooking liquid.
Incorporate the tomatoes, which have been peeled, cut into small pieces and deprived of seeds. Cook for a further five minutes.
Meanwhile, brown the pork loin together with oil, a clove of garlic and a sprig of rosemary in a frying pan.
Complete the cooking process in an oven at 180°C for 15 minutes and let it stand in the wa rm after the oven is switched off.
In a casserole, stir fry the diced green apple with a little oil and finally, season with a pinch of salt. Cook the pappardelle, drain we ll and combine with part of the pork sauce. Arrange the pappardelle into 4 heated plates, top with a spoonful of sauce, place the apples and a slice of pork loin around the dish, season with a little fresh oil and aged Pecorino cheese and garnish with the aromatic herbs.