A perfect Christmas recipe to share with family, with a touch of rosemary and the sweetness of apples that make it unique.
Prepare a delicious pork loin with apples and rosemary, a perfect combination of flavors that will delight everyone at your table.
The freshness of the rosemary and the sweetness of the apples create a unique harmony in every bite.
Serve it with almond rice and vegetables for an even more delightful experience.
Pork Loin with Apples and Rosemary
Ingredients
2 ½ kilograms of Pork loin with bone
1 Chopped garlic clove
1 teaspoon of Chopped fresh rosemary
1 Sliced onion
2 teaspoons of Apple cider vinegar
2 teaspoons of Raspberry jelly
½ liter of Chicken broth
50 grams of Margarine
1 Chopped onion
1 Lemon
50 grams of Breadcrumbs
1 teaspoon of Chopped rosemary
4 Apple wedges
Preparation
Step 1 : Make deep incisions in the pork meat, near the bone.
Step 2 : Mix garlic, rosemary, and 1 teaspoon of salt, then rub the mixture onto the meat and let it rest for 20 minutes.
Step 3 : Preheat the oven to 200°C (400°F).
Step 4 : Place the sliced onions in the bottom of a baking tray and put the meat on top.
Step 5 : Cover with aluminum foil and roast for 30 minutes.
Step 6 : Reduce the heat to 190°C (375°F) and cook for another hour.
Step 7 : Remove the aluminum foil and roast uncovered for 20 minutes.
Step 8 : Meanwhile, prepare the apples.
Step 9 : In a skillet, melt the margarine and cook the onion until soft.
Step 10 : Remove from heat and add lemon zest, breadcrumbs, and rosemary.
Step 11 : Season well.
Step 12 : Remove the pork from the oven and place the apple wedges around it.
Step 13 : Mix vinegar and jelly, then glaze the apple wedges.
Step 14 : Top with the onion mixture.
Step 15 : Return the pork to the oven and roast uncovered for another 20-25 minutes.
Step 16 : Moisten the pork twice with its juices.
Step 17 : Place the pork and apples on a heated plate, cover with aluminum foil, and let rest for 15 minutes.
Step 18 : Remove excess fat from the broth and combine with chicken broth in a pot.
Step 19 : Bring to a boil and let the liquids evaporate by half.
Step 20 : Season to taste and serve with the pork.
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