Nothing beats the classic combination of pork, apples, and mustard. Enjoy this mouthwatering dish with green beans and sweet potato mash for a comforting weeknight dinner.
Serves 4 Prep Time 30 minutes Cooking Time 30 to 40 minutes
4 (3/4-inch-thick) pieces bone-in pork loin
salt, pepper, and liquid seasoning to taste
3 tablespoons olive oil for frying
blanched green beans to serve (optional)
For the mustard glaze
6 tablespoons Dijon mustard
1 1/2 tablespoons brown sugar
1 tablespoon minced dried rosemary
1 tablespoon minced garlic
For the apple compote
1 1/2 tablespoons butter
3 Granny Smith apples, peeled, cored and sliced into 16 wedges per apple
(RELATED: 3 Ways to Core an Apple)
1/3 cup brown sugar
3 tablespoons rum or brandy (optional)
1 tablespoon lemon juice
3/4 teaspoon ground cinnamon
1 Season both sides of pork pieces with salt, pepper, and liquid seasoning.
2 In a small bowl, mix together all the ingredients for mustard glaze. Brush both sides of each pork loin with the glaze.
3 Heat oil in a frying pan. Sear both sides of the pork loin. Transfer to a roasting pan or baking dish. Continue cooking in the oven (preheated at 350ºF) or in the turbo broiler at 160ºC. Bake for 15 to 20 minutes or until juices run clear when pierced.
4 Make the apple compote: In a saucepan, melt butter. Add apples and sauté for 30 seconds. Add the rest of the ingredients and continue cooking over low heat until apples are tender.
5 To serve, place pork loin in individual dishes. Top with apple compote. Serve with green beans, if desired.
Photography by Aldwin Aspillera| Styling by Rachelle Santos
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