Using Indian spices in a subtle manner enhances the flavour of pork wonderfully, as you'll find in the recipe below. If you don't have a spice grinder, use ground spices, although they don't have the same depth of flavour. For an accompanying apple compote, spy or Granny Smith apples are best. I also used a crisp, dry Ontario cider to give it extra richness. (Cider production is a growing trend in Canada, with a few being made in Ontario and more than 40 produced in Quebec.) Serve this dish with curried lentils.