On the day a priest is ordained at Saint-Wandrille, committing to a life of poverty, obedience, and chastity, he is allowed to choose what the dinner menu will include that evening. Pork loin is a favored choice. It’s a good day for everyone since all of the priests and monks indulge collectively. A little more wine is served than usual that evening, and the meal often concludes with a glass or two of Calvados. This recipe is much easier to prepare than its nuanced flavors might suggest. Be sure to select a dark beer such as a stout or porter because it will result in an irresistible caramelized glaze that’s rounded out by the honey and tempered by the tanginess of the apples. Serve with your favorite comforting carb; at Saint-Wandrille, fluffy mashed parsnips or roasted celery root are the vegetables of choice.
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