Pan-fried pork loin with apple puree: soft, tasty and juicy. Quick and easy recipe with a guaranteed result for a second course that is a joker in the kitchen. Pork goes perfectly with fruit: apples in the first place, but also plums, Quince, dried figs. You have already tried my QUINCE LOIN, the one with APPLES AND POTATOES or the amazing ORANGE LOIN WITH DRIED FIGS AND CHESTNUTS? Not to mention the’ROAST STUFFED WITH PRUNES or the very fast PORK TENDERLOIN WITH PRUNES.
The recipe for apple puree comes from a dear German friend. They are masters in fruit-based sauces to combine with meat. I still remember the amazing roasts with apple sauces, Ribes, blueberries and plums I ate in Germany and Austria. The apple puree is very easy to prepare and really delicious: takes advantage of the natural sweetness and acidity of apples, enhanced by white wine and cinnamon. This pork recipe is one of the most requested at home, together with the traditional PORK LOIN WITH MILK (even on my YouTube channel VIDEORECIPE).
I assure you that the pork loin in a pan with apple puree will appeal to everyone, because it is a second of light meat, good and tasty. I look forward to your opinion and do not forget to take a look at all my RECIPES WITH PORK. Have a good day!
one kilogram of pork loin in one piece
two sprigs of Rosemary
2 Golden onions
a bay leaf
extra virgin olive oil, to taste
300 ml dry white wine
hot broth, to taste
salt and pepper, to taste
a teaspoon of flour
FOR THE APPLE PUREE:
2 yellow apples
a glass of dry white wine
a pinch of salt
a pinch of cinnamon
Pan-fried pork loin is very easy to prepare: remove any excess fat parts from the loin. Massage the meat with fine salt and flour. Garnish the loin with two sprigs of rosemary and tie it tightly with the kitchen string following the procedure you see in the VIDEO RECIPE OF THE FALSE SKINNY.
Grate onions. Brown the meat in a large pan by turning it on each side, in order to obtain a golden crust. Remove the meat and add the grated onion and a few tablespoons of hot broth. Cook a few minutes over low heat, until the onion is golden, then add the meat. Deglaze with white wine and, When the alcohol has evaporated, add laurel, little hot broth (of meat or vegetables), cover and cook for about 40 minutes.
Actually, to obtain a perfect loin, it would be better to use a kitchen thermometer probe so as to reach 55 degrees to the heart. A temperature that allows optimal cooking of pork, that will remain juicy and soft. Once cooked, wrap the meat in aluminum foil, in order to keep it warm, and blend the onion sauce until you get a thick and smooth sauce.
For the apple puree: Peel apples, remove the core and cut into pieces. Put them in a saucepan with the white wine, a pinch of salt and cinnamon and cook for about 15 minutes: blend the apples until you get a thick and fragrant puree.
Slice the pork loin and serve the meat with the hot sauce and apple puree. Bon appétit!