Pork is known to be a very sweet dish that is complimented by various sugary sauces eggs Apple sauce,cumberland sauce etc.While trimming off the meat on the loin make sure you don’t trim all of it to enhance a crispy texture.
When cooking pork keep in mind that it only has one doneness, well done. In this recipe the pork produces a succulent, juicy, perfectly roasted center loin. The glaze practically makes itself by brushing a mixture of honey, Dijon mustard and white wine then sprinkling a coat of brown sugar on top.The result is a beautifuly sweet and savory glaze.
FOR THE APPLE FILLING.
- 30g Butter
- 120g Onions
- 350g Green Apples
- 40gr Brown Sugar
- A little sage leaf
- 1 orange zest and juice
- Some bread crumbs
- Wash your apples and cut them into halves then quarters. Using your knife remove the part with the seeds and peel the apples then slice them.
- Peel your onions and slice them into fine slices. Wash the sage and chop it fine.
- In a fry pan heat butter and glaze onions, add Apples and sugar and fry until sugar has caramelized.
- Add the chopped sage, orange skin and juice and cook shortly. Add the bread crumbs until the mixture is dry,allow the mixture to cool.
FOR THE LOIN.
- 1.8kg trimmed pork loin.
- Cooking oil
- 30g Dijon mustard
- 25gr Honey
- 40ml white wine
- 40gr Brown Sugar.
- Split the loin lengthwise in the center and spread the filling evenly inside then close it up and pin some toothpicks at the end to help enclose the filling.
- Place a suitable roasting pan in the cooking range and heat the cooking oil. Season the loin by sprinkling some salt and pepper on both surfaces and place it in the hot fat and gently seal all round.
- Roast in a previous heated oven(180degrees) for about 25 minutes. With a clean dry brush, brush the basting marinade onto the meat and sprinkle some brown sugar on the surface. Keep up with the basting process often till you have a shiny thick coat or till the meat is well done. (Approximately 30minutes)
- Remove the tooth picks and slice the loin and arrange them on a plate.
Recipe quantity : 200ml
- 20g Sugar
- 40ml water
- 1/2 dl Port wine
- 1/2dl Red current jelly
- 1 drop Tobasco
- Little Lemon Juice
- 1/2 PC orange(juice and cut the skins into juliennes)
- A little cornstarch
- place sugar and water into a pan and cook it to light caramel stage. While doing this process brush the sides of the pan with water to avoid crystallization.
- Add the wine, Julienne’s and juice then simmer shortly.
- Add the tobasco and jelly then reheat shortly. Thicken with cornstarch and allow to cool.
- Serve in a sauce boat