Pork loin with mustard sauce, carrots and apple as it is a deliciously well-balanced meal. The dish is a real stunner and quick and easy to make. When living in Italy, outside a little hilltop village, Smerillo in the province of Le Marche. On a cold February morning, we woke up to over two meters of snow. Out of the window to snow-covered peaks of the Sibillini Mountains was breathtaking. Christmas card perfect scenery of a pristine white landscape.
Without electricity, the internet, and TV. The only thing to do was cook, cook and cook. A rare opportunity resulted, time to experiment with some new dishes. (also very practical with the fridge and freezer defrosting).
Having reinvented it many times over the years, you will find this version pleasing.
Pork Loin with Mustard Sauce, Carrots and Apples
You will love pork loin with mustard sauce, carrots and apple as it is a deliciously well-balanced meal. The dish is a real stunner and quick and easy to make.
- 4 good size Pork loins with a bit fat left on for flavour Ask your butcher to remove any bones
- 4 Cloves Fresh Garlic, Chopped
- 1 Handfull Fresh Rosemary springs (Stalk on)
- 1 Medium Shallot
- 1 Tsp Dijon Mustard
- 1 Tsp Coarse Grain Mustard
- 2 Tbsp Creme Fresh
- 1 Handful Chopped Flat Leaf Parsley
- 2 Apples (Cored and quartered)
- 16 Baby Carrots (Washed and Scrubbed)
- 1 Tbsp Calvados (Apple Brandy) or Brandy
- 2 Tbsp Olive Oil
Heat your oven to 180C
Then using a cast iron oven proof pan, on the stovetop, heat your olive oil and add your garlic and rosemary
Then add your Pork Loin to the pan and sear, paying particular attention to the fatty side - make sure the loin is slightly browned all over.
Add your carrots and apples to the pan making sure they are tossed in the cooking juices of the Pork Loin and Olive Oil
Pop Into the oven for about 25 mins
Meanwhile, chop your shallot finely
Heat the olive oil in a saucepan and add cook the shallot till it transparent
Add calvados or brandy and allow to bubble away removing the alcohol
Lastly, add you mustards and Creme Fresh and parsley to the pan till you produce a thick sauce consistency. And set aside and keep warm.
Remove your Pork Loin from the oven and leave to rest for at least five minutes and season.
To Serve - I like to put the sauce on the plate and add the Pork Loin, Apples and Carrot on top and a good sprinting of flat leaf parsley.
Now sit back and wait for the praise.
Pork Loin with Mustard Sauce, Carrot and Apple are best served as is. However, if you feel that a larger serving is needed to serve with our Green Beans Le Marche Style are a great accompaniment.
Pork Loin with Mustard Sauce, Carrots and Apples was inspired by our time in Italy. The obvious choice here is a traditional Italian wine. Fattori Danieli Soave DOC 2016 is absolutely first rate with the rich dish.
Soave made with passion can be truly spectacular. The result is a beautiful straw colour wine. Hints of peach, pear, apricot and citrus fruits – elegant, fresh and balanced. It is available from Naked Wines
A Bit About Pork
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and oozing with flavour. Modern breeding, rearing and butchering has today made pork a low-fat, healthy meat. For instance, the fat it does contain is less saturated than that found in other meats and is high in protein. Pork is an excellent source of iron, zinc and B vitamins and tastes wonderful too – so get some pork on your fork.
Finally, when shopping, look for firm, pale pink flesh, damp but not oily in texture. Pork with yellow coloured fat should be avoided. However, go for the white stuff instead and bones should be red tinged. Rough flesh and white bones indicate the animal is older and the meat less tender than it should be.
Try our other Pork Dishes. Whether its slow-cooked for melt-in-the-mouth tenderness or quick and lean for midweek meals, we’ve the pork recipes for you.
Roast Pork| Sunday Treat with Apples and Rosemary |
Porchetta |Taste of Umbria on a Plate |