Roast Pork Loin with Apples
By July 18, 2012Published:
- Yield: 6 Servings
- Prep: 20 mins
- Cook: 40 mins
- Ready In: 60 mins
- boneless pork loin with some fat, 600-700 grams
- Ground black pepper and Salt
- Olive Oil
- 1 knob butternut squash
- 2 cloves garlic
- 3 apples peeled and cut into wedges
- 1 or 2 small white onions
- 1/2 cup white wine
- Tie the pork loin with a twine and rub the meat with salt and pepper.
- Put a few tablespoons of olive oil and a knob of butter in a cast iron skillet and melt the butter over high heat. Add two cloves of crushed garlic.
- Place the pork loin into the hot olive oil and let it brown on each side, turning the meat as it gets golden brown- about 10 minutes.
- Pour half a glass of white wine over the pork and almost let it evaporate. Reduce the heat and add the apples and onions.
- Stir to coat with olive oil and cover the pot with a lid, then cook the meat over medium heat for about 25 - 30 minutes, checking it occasionally.
- Remove the meat from the pot, wrap it in aluminum foil and let it rest.
- In the meantime, turn up the heat under the pan with the apples and cook for 5 minutes over high heat to reduce the sauce. (Serve the meat, cut into thin slices, with the apples and the onions out of the pot, or you can purée them to dress the meat with a creamy and sweet gravy.)