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Pork Loin with Prunes and Apples
A succulent pork loin roast slow-cooked with sweet prunes and tart apples, infused with warming spices. This dish embodies the hearty, rustic flavors of Andorran mountain cuisine.
đ§ Ingredienser
- 1 kg Pork loin(boneless, rind on)
- 200 g Prunes(pitted)
- 2 medium Apples(tart varieties like Granny Smith, cored and quartered)
- 2 large Onions(peeled and roughly chopped)
- 4 cloves Garlic(minced)
- 3 tbsp Olive oil
- 200 ml Red wine
- 200 ml Chicken broth
- 1 tbsp Honey
- 1 piece Cinnamon stick
- 4 whole Allspice berries
- Salt(to taste)
- Black pepper(to taste)
đšâđł Instruktioner
- 1
Preheat oven to 180°C (350°F).
đĄ Proffstips: Ensure oven is fully preheated before placing the dish inside. - 2
Score the rind of the pork loin in a diamond pattern, being careful not to cut into the meat. Season generously with salt and pepper.
đĄ Proffstips: Scoring the rind helps it to crisp up beautifully. - 3
Heat 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.
đĄ Proffstips: Don't overcrowd the pan; sear in batches if necessary. - 4
Remove the pork from the skillet and set aside. Add the chopped onions to the skillet and sauté until softened.
- 5
Add the minced garlic, prunes, quartered apples, cinnamon stick, and allspice berries to the skillet. Stir to combine.
đĄ Proffstips: SautĂ©ing the aromatics and fruit briefly enhances their flavor. - 6
Pour in the red wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
- 7
Return the pork loin to the skillet, placing it on top of the fruit and vegetable mixture. Drizzle with honey.
đĄ Proffstips: Ensure the pork is partially submerged in the liquid for even cooking. - 8
Cover the skillet tightly with a lid or foil and transfer to the preheated oven. Roast for 2 hours.
đĄ Proffstips: Check the liquid level halfway through and add a splash more broth or water if it seems too dry. - 9
Remove the lid/foil and continue roasting for another 30 minutes, or until the pork is tender and the rind is crispy.
đĄ Proffstips: If the rind isn't crisping, you can briefly place it under the broiler, watching carefully to prevent burning. - 10
Remove the pork loin from the skillet and let it rest for 10-15 minutes before carving. While the pork rests, skim off any excess fat from the sauce in the skillet. Adjust seasoning if needed.
- 11
Carve the pork loin and serve with the prune and apple sauce.
đĄ Proffstips: Serve with mashed potatoes or roasted root vegetables.
đĄ Proffstips
- âFor a richer flavor, you can marinate the pork loin with salt, pepper, and a little brandy overnight.
- âEnsure the prunes are plump; if they are dry, soak them in warm water for 15 minutes before using.
- âAdjust the sweetness by adding more or less honey to the sauce.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a splash of brandy or Cognac to the sauce for an extra layer of flavor.
- Incorporate other dried fruits like apricots or figs along with the prunes.
- For a spicier kick, add a pinch of ground cloves or nutmeg to the sauce.