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  2. Recipes
  3. Herb encrusted pork loin with saffron-apple compote

Herb encrusted pork loin with saffron-apple compote

Herb encrusted pork loin with saffron-apple compote
Ȑ
Difficulty
Low
ȑ
Time
100 min
&
Author
lorem ipsum

Ingredients

Servings: 2
Makes:

750 grams pork loin, trimmed of fat
60 ml olive oil
1 sprig of rosemary
4 cloves garlic, crushed
 to taste salt
 to taste ground black pepper
2 cloves garlic, crushed
1 bunch parsley
1 sprig of fresh thyme
1 sprig of fresh rosemary
3 tbsp. olive oil
50 grams breadcrumbs
 to taste salt
 to taste ground black pepper
4  apples, red , peeled & chopped
2 large shallots
2 cm ginger root, peeled and finely chopped
1 clove garlic, finely chopped
2 tbsp. olive oil
 pinch of saffron threads
80 grams sugar
2 tbsp. apple cider vinegar
  seasoning


Instructions

STEP 1/9

Remove from the oven, transfer the pork to a rack, and let it rest for 10 minutes before carving.

STEP 2/9

For the saffron-apple compote, heat the olive oil in a saucepan over a gentle flame and add the chopped shallots, ginger and garlic. Cook for 2-3 minutes to soften without colouring and add the saffron, apples, sugar and cider vinegar.

STEP 3/9

Cover with a lid and cook gently for 15-20 minutes. Add seasoning if necessary.

STEP 4/9

Place all of the ingredients for the crust in Braun’s food processor and pulse several times until it looks like an even green mixture. Season with salt & pepper.

STEP 5/9

Preheat the oven to 200°C.

STEP 6/9

Season the pork loin well with salt and pepper.

STEP 7/9

Heat some oil in a large frying pan and colour the pork on all sides. Transfer the pork to a flat tray with the garlic cloves and rosemary sprigs. Drizzle with olive oil and roast in the oven for 20 minutes.

STEP 8/9

Remove from the oven and cover the top of the pork loin with the herb crust.

STEP 9/9

Turn the oven down to 180°C and cook for another 20 minutes until the pork is still slightly pink in the middle.


This recipe was prepared using Braun’s food processor. To recreate this recipe, Braun’s food processor is part of the following collections:

  1. Back to homepage
  2. Recipes
  3. Herb encrusted pork loin with saffron-apple compote

Herb encrusted pork loin with saffron-apple compote

Herb encrusted pork loin with saffron-apple compote
Ȑ
Difficulty
Low
ȑ
Time
100 min
&
Author
lorem ipsum
Servings:2
Makes:

Ingredients


750 grams pork loin, trimmed of fat
60 ml olive oil
1 sprig of rosemary
4 cloves garlic, crushed
 to taste salt
 to taste ground black pepper
2 cloves garlic, crushed
1 bunch parsley
1 sprig of fresh thyme
1 sprig of fresh rosemary
3 tbsp. olive oil
50 grams breadcrumbs
 to taste salt
 to taste ground black pepper
4  apples, red , peeled & chopped
2 large shallots
2 cm ginger root, peeled and finely chopped
1 clove garlic, finely chopped
2 tbsp. olive oil
 pinch of saffron threads
80 grams sugar
2 tbsp. apple cider vinegar
  seasoning

Instructions

STEP 1/9

Remove from the oven, transfer the pork to a rack, and let it rest for 10 minutes before carving.

STEP 2/9

For the saffron-apple compote, heat the olive oil in a saucepan over a gentle flame and add the chopped shallots, ginger and garlic. Cook for 2-3 minutes to soften without colouring and add the saffron, apples, sugar and cider vinegar.

STEP 3/9

Cover with a lid and cook gently for 15-20 minutes. Add seasoning if necessary.

STEP 4/9

Place all of the ingredients for the crust in Braun’s food processor and pulse several times until it looks like an even green mixture. Season with salt & pepper.

STEP 5/9

Preheat the oven to 200°C.

STEP 6/9

Season the pork loin well with salt and pepper.

STEP 7/9

Heat some oil in a large frying pan and colour the pork on all sides. Transfer the pork to a flat tray with the garlic cloves and rosemary sprigs. Drizzle with olive oil and roast in the oven for 20 minutes.

STEP 8/9

Remove from the oven and cover the top of the pork loin with the herb crust.

STEP 9/9

Turn the oven down to 180°C and cook for another 20 minutes until the pork is still slightly pink in the middle.

Notes

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