With the recipe for pork loin with apples in the pan, we can say we are perfectly aligned with autumn dishes.
By now, summer has definitively given way to autumn, as we can see by looking around at the leaves on the trees turning warm colors, the days getting shorter, and the desire to enjoy slightly more elaborate dishes!
In reality, the recipe for pork loin with apples is not at all an elaborate dish; in fact, it is prepared in 10 minutes, but the presence of apples in the dish, which pair excellently with pork, makes this preparation very autumnal!
It is a light but very tasty recipe, truly appreciated by everyone and perfect even on the table for important days, where the courses are more generous than usual.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 334.03 (Kcal)
- Carbohydrates 10.76 (g) of which sugars 8.76 (g)
- Proteins 21.48 (g)
- Fat 19.76 (g) of which saturated 5.44 (g)of which unsaturated 9.18 (g)
- Fibers 1.31 (g)
- Sodium 145.06 (mg)
Indicative values for a portion of 4 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 Royal Gala apple
- 0.88 pork loin
- 1 small glass Grand Marnier
- extra virgin olive oil
- flour (for dusting the meat)
- salt
- black pepper
- butter
- 1 lemon (juice only)
Steps
The type of apple I chose pairs perfectly with the meat; but if you have another variety at home, feel free to use it.
– Wash, dry, and slice the apple first into 4 pieces, removing the core, then into slices; gather in a bowl and sprinkle with lemon juice to prevent browning.
– Heat the pan with oil and meanwhile dust the slices with flour; cook about 5 minutes per side, then season with salt and pepper, and deglaze with slightly more than half of the liquor. Wait for the alcohol to evaporate and remove the meat from the pan (placing it temporarily on a plate).
– Add a knob of butter to the pan and add the apples, cooking them for a few minutes on both sides.
– Combine meat and apples on the heat and deglaze with the remaining Grand Marnier.
Cook for a few minutes and finally serve with a generous sprinkle of pepper.
Variations
– Instead of Grand Marnier, you can use Calvados.
