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Braun MultiQuick System
The world’s largest attachment system* for unlimited versatility.
Holiday Sale
Remove from the oven, transfer the pork to a rack, and let it rest for 10 minutes before carving.
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.
Cover with a lid and cook gently for 15-20 minutes. Add seasoning if necessary.
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.
Preheat the oven to 200°C.
Season the pork loin well with salt and pepper.
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.
Remove from the oven and cover the top of the pork loin with the herb crust.
Turn the oven down to 180°C and cook for another 20 minutes until the pork is still slightly pink in the middle.
Remove from the oven, transfer the pork to a rack, and let it rest for 10 minutes before carving.
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.
Cover with a lid and cook gently for 15-20 minutes. Add seasoning if necessary.
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.
Preheat the oven to 200°C.
Season the pork loin well with salt and pepper.
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.
Remove from the oven and cover the top of the pork loin with the herb crust.
Turn the oven down to 180°C and cook for another 20 minutes until the pork is still slightly pink in the middle.
