The PORK LOIN WITH APPLES AND MUSTARD is a delicate yet tasty dish, perfect to serve as a main course even at a lunch with guests, given the goodness and the refined, distinctive flavor of this preparation. It’s also ideal when you have many guests, since this cut of pork is particularly economical and it’s certainly not inappropriate to keep an eye on the wallet even when cooking well.
The preparation of the dish is simple and does not take too much time, provided you follow the few steps shown clearly in the recipe and highlighted by the photographs I took step by step. If you follow them you will also be able to taste a truly delicious roast: tender and juicy meat (if you have well browned the pork loin at the beginning of cooking), a sauce that is sweet yet rich in flavors and lively, and apples as a side—soft and always perfect paired with pork. In short, with little effort you’ll get a great dish, both pretty and tasty, to satisfy all your guests.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs pork loin (arista)
- 4 tbsp extra virgin olive oil
- 2 tbsp butter
- 1 sprig rosemary
- Half cup white wine
- 3 Golden apples (firm)
- to taste salt
- to taste black pepper
- 1 tbsp Dijon mustard
- 1 tsp cornstarch (Maizena)
- 1 cup water (to dissolve the cornstarch)
Tools
- 1 Large pan
- 1 Knife
- Kitchen twine
Steps
The preparation of PORK LOIN WITH APPLES is really very easy.
First, trim off any excess fat from the surface of the meat and tie it with kitchen twine so it keeps its shape during cooking.
In a high-sided pan place the oil and butter. Heat, add the rosemary and then the meat.
Turn up the heat and brown it well on all sides. This step is essential to keep the juices inside and the meat tender.
Deglaze with the wine and let it evaporate. Season with salt and pepper and add two cups of water. Cover with a lid and let it simmer over low heat for 30 minutes, turning the meat halfway through.
At this point add the peeled apples, quartered, and the mustard, and continue cooking for another 10 minutes.
Remove the meat and wrap it in aluminum foil to allow the juices to redistribute. Dissolve the cornstarch in half a cup of cold water and add it to the cooking juices. Let it thicken and turn off the heat.
Slice the meat with a smooth-bladed knife into slices about 1/4 inch (0.2 in) thick, plate it with the apples and drizzle everything with the cooking juices.
