Pork Loin with Wild Apples

This post is also available in: Italiano

For several years I have a planted of wild apples in my yard and during the winter I often use them to decorate the table. When I saw that the magazine “La Cucina Italiana” had organized a contest where beer is a key element of the preparation I decided to combine these apples with pork and beer. I used Hawaiian red salt that enhances the flavor of the herbs that wrap around the meat. The result was very tasty. This recipe can be inserted into the Christmas menu.

Preparation time: 15 minutes | Cooking time: 60 minutes
(Serves 4)

2 pork loins (about 800 grams)
1 bunch of fresh herbs (marjoram, sage, rosemary, thyme, savory, tarragon, mint, oregano)
2 cloves of garlic
½ bottle (33 cl.) of beer
12 small wild apples
4 tablespoons extra virgin olive oil
Hawaiian red salt

  1. Finely chop the herbs adding a little salt and pepper and place in a shallow flat dish rolling the loin in the mixture so that the herbs stick.
  2. Preheat oven to 400 degrees.
  3. In a pan (that can go in the oven) pour in the oil and two cloves of garlic.
    When the oil is hot introduce the fillets and sear on both sides for about 15 minutes.
  4. Add the beer and cook for 30 minutes, then add the apples that have been washed and cut in half. Continue cooking for another 15 minutes.
    The outside of the meat should be be golden.
    Serve immediately while still hot cut into thick slices accompanied with small wild apples.

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