This type of meat preparation is excellent for gatherings, as it serves numerous people. Coupled with the fact that it’s an affordable cut of meat that tastes delightful, it remains a popular choice. If the apple garnish isn’t to your taste, you can easily substitute it with duchess potatoes or grilled vegetables.
Ingredients:
Serves:
6 people
- 1 kg black pig loin (one piece)
- 3 Bramley apples
- 2 carrots
- 100 ml white wine
- 50 ml sweet wine
- 2 tablespoons extra virgin olive oil
- 1 tablespoon flour
- Salt
- Pepper
- 1 bay leaf
- 2 tablespoons butter
Instructions
Heat the extra virgin olive oil in a deep frying pan. Season the pork loin with salt and pepper, then dust it with flour, shaking off any excess. Brown the meat, adding the bay leaf and the peeled and sliced carrots. Pour in the white and sweet wine. Cover and let it cook for about 45 minutes or until the meat is tender. Peel the apples and add the peelings to the stew, allowing it to cook for another 15 minutes.
Meanwhile, preheat the oven to 180ºC (fan oven). Cut the apples into even pieces—either thick wedges or slightly thicker slices—and place them in an ovenproof dish. Add a bit of butter, some sugar or honey, and a splash of wine over the apples. Bake for about 12-15 minutes until cooked through.
Once the pork is done, remove the bay leaf and transfer the remaining ingredients to a blender, then blend until smooth. Reduce in a saucepan, adjusting the texture as needed. It typically thickens, but you can adjust if you prefer it thicker.
Plating
Slice the pork to your desired thickness, serve the warm apples alongside, and drizzle with the sauce.
