Preparation time:
approx. 35 minutes
Quantity for:
4 servings
4 160g pork loins
12g salt
1 grind of pepper from the pepper mill
20g flour
30g rice oil
1 sprig of rosemary
10ml dry white wine
10ml brown stock
5ml whipped cream
1 Golden Delicious apple
5ml white wine
10ml water
40g sugar
1 organic lemon
1/4 cinnamon stick
1/2 clove
Suggested wine:
a young red wine, Merlot or Merlot/Cabernet
Peel the apple, remove the core and cut into slices. Wash the lemon and, using a potato peeler, remove half of the zest (without the pith) and cut it into very fine strips.
Cooking instructions:
Make a syrup with the wine, water, sugar and spices, bringing it to the boil. Add the juice of half the lemon, the strips of zest and immerse the apple slices, simmer for 1 minute, stirring with a spoon. Season the meat with salt and pepper, dust with flour. In a hot frying pan, add the rice oil, the rosemary, and sauté for 1½ minutes on each side. Remove the meat from the pan (keep warm) and add to the pan the apple slices removed from the syrup; add the white wine, then the brown stock (meat juices) and finally the whipped cream. Finish off with a final drop of lemon juice. Simmer for 1 minute and season to taste.


Fan the apple slices on the plate, next to the loin (whole or sliced) with the strips of lemon zest on top. If you like them, sprinkle with some toasted pine nuts. Can be served with potato purée, rice or tagliolini in butter.
Serving ideas:
This method is suitable for all white meats, chicken, turkey, veal or other cuts this oil is a perfect choice as it does not obscure any of the flavours of the ingredients.
homeprint next