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🍽️ Crispy Pork Loin with Apples and Fennel

496 kcal · 30 min · 4 servings

Ingredients

• 200 g onions (4 onions)
• 450 g tart apples (3 apples)
• 1 tsp fennel seeds
• 6 black peppercorns
• 1 tbsp grainy mustard
• 1 tsp dried marjoram
• 800 g lean pork loin
• coarse salt
• 2 tbsp rapeseed oil
• 275 ml dry cider
• 250 ml whipping cream
• pepper

Instructions

1. 1. Peel the onions.
2. 2. Cut the onions into approx. 1 cm cubes.
3. 3. Wash the apples thoroughly.
4. 4. Quarter the apples.
5. 5. Core the apple quarters.
6. 6. Put fennel seeds and peppercorns into a mortar.
7. 7. Crush the spices finely in the mortar.
8. 8. Mix the ground spice with mustard and marjoram to form a paste.
9. 9. Rinse the pork loin briefly.
10. 10. Pat the meat dry with a kitchen towel.
11. 11. Rub the pork loin with the spice paste.
12. 12. Lightly salt the meat.
13. 13. Heat oil in a casserole dish.
14. 14. Sear the pork loin over high heat for 1 minute on each side.
15. 15. Remove the pork loin from the casserole dish and set it aside.
16. 16. Add the onion cubes to the casserole dish.
17. 17. Add the apple pieces to the casserole dish.
18. 18. Sauté the fruit and vegetables, stirring, for 3 to 4 minutes.
19. 19. Place the pork loin back into the casserole dish.
20. 20. Preheat the oven to 180 °C (convection 160 °C, gas mark 2–3).
21. 21. Roast the pork loin in the oven for approx. 30 minutes.
22. 22. Remove the roast from the casserole dish.
23. 23. Wrap the pork loin in aluminum foil.
24. 24. Let the roast rest for 10 minutes.
25. 25. Place the casserole dish with the juices on the stove.
26. 26. Pour cider into the casserole dish.
27. 27. Reduce the cider by half.
28. 28. Add whipping cream to the sauce.
29. 29. Let the sauce reduce slightly further.
30. 30. Season the sauce with salt and pepper.
31. 31. Slice the pork loin.
32. 32. Serve the roast with the apple and onion mixture.

Nutrition per serving

• kcal: 496
• Protein: 46 g · Fett/Fat: 21 g · Carbs: 22 g