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Roast Pork Loin with Apples
by: Giulia Scarpaleggia
- Preparation 20 min
- Cooking 35 min
- Portions 4 pers.
Ingredients needed
- 800 g boneless pork loin, nicely marbled
- Favuzzi Tuscan meat rub Favuzzi
- Moderate intensity extra-virgin olive oil
- 3 apples, peeled and cut ino wedges
- 1 white onion, peeled and cut into wedges
- 1/2 cup white wine
Products used in this recipe
Steps of preparation
- Tie the pork loin with butcher’s twine and rub the meat with tuscan meat rub to flavour the pork.
- Coat the bottom of a dutch oven with moderate intensity extra-virgin olive oil over medium-high heat.
- Place the pork loin in the hot olive oil and sear it on each side, turning the meat with two wooden spoons or spatulas as soon as it browns (about 10 minutes total). Using wooden spoons or spatulas prevent you from pricking your beautiful pork roast, which gets completely sealed with a crust keeping all the juices on the inside. You’ll get a flavourful, tender roast!
- Add the apples and onions, then pour the white wine over the pork loin. Stir with a wooden spoon to coat the apples and onions with olive oil, cover the pot with a lid, and cook the meat over low heat for about 25 minutes, occasionally checking it.
- When the pork loin is ready, turn off the heat and let it rest, covered, for at least 30 minutes before serving.
- Slice the meat thinly and serve it with the apples and onions as they are, caramelized and soft, or you can purée them to dress the meat with a creamy, sweet gravy.
See how Gulia prepares this delicious recipe!
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