Roast pork loin with apples
Pork and apples, a traditional marriage
Servings 4 to 6 people
Ingredients
- 800 grams (1.76 lb) boneless pork loin, nicely marbled
- fine sea salt
- freshly ground black pepper
- extra virgin olive oil
- 1 knob of butter
- 2 cloves garlic
- 3 apples, peeled and cut into wedges
- 1 white onion, peeled and cut into wedges
- 1/2 cup white wine
Instructions
- Tie the pork loin with twine and rub the meat with sea salt and freshly ground black pepper to flavour the pork.
- Pour a few tablespoons of olive oil and a knob of butter on the bottom of a cast-iron pot and melt the butter over high heat. Add two cloves of crushed garlic.
- Place the pork loin into the hot olive oil and brown it on each side, turning the meat with two wooden spoons as soon as it gets golden brown. Use wooden spoons or spatulas not to prick your beautiful piece of pork: you want the meat to be completely sealed by the heath of the olive oil on the outside to keep all the juices inside. This will result in a tasty and juicy roast! It will take about 10 minutes.
- Pour in half a glass of white wine over the pork loin, then add the peeled apples and onions, all cut into wedges.
- Stir with a wooden spoon to coat the apples and the onions with olive oil, cover the pot with a lid, then cook the meat over medium-low heat for about 25 minutes, checking it occasionally.
- Remove the meat from the cast iron pot, wrap it with aluminium foil and let it rest for about one hour.
- In the meantime, turn up the heat under the pot with the apples and cook for 5 minutes over high heat to reduce the sauce: you can serve the meat, cut into thin slices, with the apples and the onions just as they are out of the pot, caramelized and soft, or you can purée them to dress the meat with a creamy and sweet gravy.
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