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Slovenian Pork Loin with Apples and Mustard
A comforting and flavorful dish featuring tender pork loin roasted with sweet apples and a tangy mustard glaze. This recipe highlights the Slovenian appreciation for combining savory meats with fruit, creating a balanced and satisfying meal.
🧂 Ingrediënten
- 1 kg Pork loin roast
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 tbsp Dijon mustard
- 2 tbsp Honey
- 1 tbsp Apple cider vinegar
- 1 tbsp Fresh thyme leaves
- 4 medium Large apples (e.g., Gala or Fuji), cored and quartered
- 1 large Yellow onion, cut into wedges
- 2 tbsp Olive oil
👨🍳 Instructies
- 1
Preheat your oven to 190°C (375°F). Pat the pork loin dry with paper towels and season generously with salt and pepper.
💡 Pro Tips: Drying the pork loin helps to achieve a better sear. - 2
In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, and fresh thyme leaves to create the glaze. Set aside.
💡 Pro Tips: Using fresh thyme adds a lovely aromatic quality to the glaze. - 3
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the pork loin on all sides until golden brown, about 2-3 minutes per side.
💡 Pro Tips: Searing the pork locks in juices and develops a flavorful crust. - 4
Remove the pork from the skillet and set aside. Add the apple quarters and onion wedges to the skillet and sauté for about 5 minutes until slightly softened.
💡 Pro Tips: The apples and onions will absorb the flavorful drippings from the pork. - 5
Return the pork loin to the skillet, placing it on top of the apples and onions. Brush the top and sides of the pork generously with the prepared mustard glaze.
💡 Pro Tips: Ensure an even coating of glaze for consistent flavor. - 6
Transfer the skillet to the preheated oven. Roast for 1 hour to 1 hour 15 minutes, or until a meat thermometer inserted into the thickest part of the pork registers 63°C (145°F). Baste the pork with the pan juices and remaining glaze halfway through cooking.
💡 Pro Tips: Basting helps to keep the pork moist and infuses it with flavor. - 7
Once cooked, remove the pork from the oven and let it rest for 10-15 minutes before slicing. Serve the sliced pork with the roasted apples and onions, drizzled with pan juices.
💡 Pro Tips: Resting the meat allows the juices to redistribute, resulting in a more tender and moist roast.
💡 Pro Tips
- ✓You can add a splash of white wine or chicken broth to the pan with the apples and onions for extra moisture.
- ✓For a sweeter glaze, increase the amount of honey.
- ✓If you don't have fresh thyme, you can use 1 teaspoon of dried thyme.
✨ Ideeën voor Variaties
Inspiratie voor uw eigen versie van dit recept
- Add a few sprigs of rosemary to the pan along with the thyme for a different herbal note.
- Incorporate other root vegetables like carrots or parsnips alongside the apples and onions.
- Serve with a side of Slovenian-style roasted potatoes or a simple green salad.