The pork loin with apples, raisins, pine nuts, and cinnamon is a simple yet flavorful and aromatic second course. Tender slices of pork loin, lightly floured and cooked in a pan, are served with a delicious sauce made from apple and onion, enriched with raisins, pine nuts, and a dusting of cinnamon reminiscent of the aromas of Tyrolean strudel. Moreover, these last three ingredients perfectly complement the pork.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 4 oz pork loin (sliced)
- 1 medium Golden apple
- 1.5 oz white onion
- 2 tbsps raisins
- 1 tbsp pine nuts
- 1 tsp lemon juice
- 1/4 cup dry white wine
- to taste ground cinnamon
- to taste all-purpose flour
- to taste butter
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen Scale
- Knife
- Cutting Board
- 2 Pans
- Pitcher
- Blender
- Spatula
- Plate
- Small Bowl
- Wooden Spoon
Preparation
To prepare the pork loin with apples, raisins, pine nuts, and cinnamon….
Take the white onion, peel it, and slice it, then peel the apple, remove the seeds, and slice it as well.
In a pan with extra virgin olive oil, add the sliced onion and apples, let them soften by adding a little water and stirring with a wooden spoon until they become tender.
Pour the cooked onion and apple into a pitcher, add the salt, a teaspoon of lemon juice, ground cinnamon, and salt, then blend everything well with an immersion blender until you obtain a puree. Then transfer it back into the pan.
In a small bowl with warm water, soak the raisins. When they are soft, squeeze them and add half to the apple puree.
Now in a pan, melt the butter without burning it, while on a plate, pour the all-purpose flour and flour the pork loin slices.
Place the pork loin slices in the hot pan with the melted butter and cook for 1 minute on each side, deglazing with the white wine. Salt and pepper.
Serve the pork loin slices topped with the warmed apple puree, add the remaining squeezed raisins, the pine nuts, a sprinkle of cinnamon, and pepper to taste. Serve hot.
