Pork loin with prunes, apples and cream
10 servings
90 minutes
This luxurious recipe takes us to the heart of Norwegian cuisine, where the simplicity of ingredients meets refined flavor. Pork loin, tender and juicy, is infused with the aromas of apples, prunes, and cream, creating a unique blend of sweetness and rich taste. The spirit of northern traditions is felt in this dish as meat is cooked with fruits to highlight its juiciness. The light tartness of apples, sweetness of prunes, and cream sauce's tenderness make it perfect for cozy family dinners. It pairs wonderfully with a glass of white wine that accentuates its noble notes. The magnificent combination of textures and aromas makes this loin not just a dish but a true gastronomic journey into the atmosphere of Scandinavian evenings by the hearth.
1
Cut the boneless pork loin into 2 equal parts (900 g each), sprinkle with salt and pepper, and fry in olive oil in a heavy saucepan over medium heat for 6-8 minutes per piece.
- Pork loin: 1.8 kg
- Salt: 2 teaspoons
- Ground black pepper: 1.5 teaspoon
- Olive oil: 1 tablespoon
2
Place the fried meat in a large baking pan and send it to a preheated oven at 185 degrees for about 1 hour. Check the meat periodically and if the crust is burning, baste it with fat.
3
While the pork is baking, peel the apples, remove the seeds, cut them into small cubes, and sauté for 3-5 minutes in the same pan where the pork was fried, draining most of the fat beforehand.
- Green apples: 2 pieces
- Olive oil: 1 tablespoon
4
Add diced prunes, broth, and water to the apples and cook for 10-12 minutes. Then pour in the cream, add the coarse mustard, and continue to cook for another 2-3 minutes until the sauce thickens slightly. Remove the sauce from heat and keep warm.
- Pitted prunes: 0.5 glass
- Chicken broth: 1.5 glass
- Water: 0.8 glass
- Cream 30%: 0.5 glass
- Grainy mustard: 2 tablespoons
5
Place the cooked pork loin on a cutting board and let it cool for 10 minutes.
6
Place the pan where the pork was roasted on high heat, add finely chopped onion, and sauté for 2-3 minutes. Then pour in the wine and bring to a boil, stirring actively. Wait for the liquid to reduce to a quarter cup, and add the onion and wine to the saucepan with the sauce.
- Onion: 1 head
- Dry white wine: 0.5 glass
7
Season the sauce with salt and pepper (3/4 teaspoon each), stir, and heat over medium heat without boiling.
- Salt: 2 teaspoons
- Ground black pepper: 1.5 teaspoon
8
Slice the pork loin and serve with the prepared sauce.