Glazed pork loin with apples

Do you want to bring to the table a classic second course of meat but with an extra original touch? On your menu, you can't miss the pork loin glazed with apples. In this recipe, in fact, the loin, one of the finest cuts of meat, is enriched with a delicious glaze based on honey, spices and orange juice, which creates a crispy crust and gives a particular sweet and sour note to the dish. But the surprises doesn't end there! The glazed pork loin, in fact, is cooked and accompanied by small pulpy apples that go well with the strong flavor of the pork. Ideal to be prepared for a Sunday lunch with friends or for a special occasion, this tasty combination of sweet and savory will amaze your guests!

INGREDIENTS

Pork loin 1 Kg

Apples 11

Vegetable broth 300 Ml

Carrots 1

Celery 1 

Onions 1

Rosemary 2 Twigs

Extra virgin olive oil 30 g

Fine salt to taste

Black pepper to taste

FOR THE GLAZE

Honey 90 Ml

Orange juice 1

Paprika 1 teaspoon

Cinnamon powder 1 teaspoon

PREPARATION

To prepare the pork loin glazed with apples, start by cleaning the ribs. With a knife, remove the meat between the protruding bones. Once you're done with this, set aside any small pieces you have left. Place the oil and meat in a large pot. Add the sprigs of rosemary and brown the meat over medium heat for a few minutes, turning it on both sides until it has browned. Season with salt and pepper to taste. In the meantime, coarsely chop the celery stick, onion, carrot and the pieces of meat that you had previously kept aside. Add the chopped vegetables and meat to the loin and let it brown briefly. Cover the meat with the vegetable broth and continue cooking, covering with a lid; Cook the meat for about 1 hour. In the meantime, prepare the icing: squeeze an orange; In a saucepan, heat the honey over low heat for a few minutes, so that it becomes liquid. Add the orange juice, filtering it through a sieve, mix well with a wooden spatula and add a teaspoon of cinnamon and one of paprika. Once the frosting has thickened, turn off the heat and set aside. When the meat is cooked, transfer it to a large baking dish; Wash the apples well and distribute them whole in the baking dish next to each other around the loin. Add a small part of the cooking juices to moisten the meat and with a pastry brush sprinkle the meat evenly with the honey and spice glaze. Place the loin in a preheated static oven at 240°C for 15 minutes until golden brown. Glaze the meat again and bake it in the oven at 240°C for 15 minutes; Repeat the same operation a third time: in this way the loin will brown slightly. When the roast and apples have acquired a nice browning, the pork loin is ready. Finally, blend the leftover cooking juices together with the vegetables and serve it together with the pork loin glazed with apples

PRESERVATION

You can store the pork loin glazed with apples in the fridge for up to 3 days, covered with plastic wrap, and heat it up before serving. You can only freeze the cooked loin if you have used fresh unthawed meat. When ready to use it, you can thaw it in the fridge the night before and then reheat it before serving.

ADVICE

Do you like sauces? If you want to make your pork rack even richer, try accompanying it with a good homemade sauce made with mustard, mayonnaise and honey!.