Pork Loin with Prunes, Apples, and Cream
Main Dishes • Norwegian
Description
Pork Loin with Prunes, Apples, and Cream
Ingredients
- Pork tenderloin 5 lbs
- Salt 2 teaspoons
- Ground Black Pepper 1½ teaspoons
- Olive Oil 1 tablespoon
- Green Apples 2 pieces
- Onion 1 head
- Pitted Wild Apricots ½ cup
- Water ¾ cup
- Chicken Broth 1½ cups
- Dijon Mustard 2 tablespoons
- 10% cream ½ cup
- Dry White Wine ½ cup
Step-by-Step Guide
Step 1
Cut the boneless pork loin into 2 equal pieces (about 900 g each), sprinkle with salt and pepper, and sear in olive oil in a heavy high-sided skillet over medium heat (about 6-8 minutes per piece).
Step 2
Place the seared meat in a large baking dish and send it to a preheated oven at 365°F for about 1 hour. Periodically check the meat and, if the crust is burning, baste it with fat.
Step 3
While the loin is baking, peel and core the apples, cut them into small cubes, and sauté for 3-5 minutes in the same skillet where the loin was seared. Drain most of the fat beforehand.
Step 4
Add the diced prunes, broth, and water to the apples and cook for 10-12 minutes. Then pour in the cream, add the grainy mustard, and continue to cook for another 2-3 minutes until the sauce thickens slightly. Remove the sauce from heat and keep warm.
Step 5
Transfer the cooked loin to a cutting board and let it cool for 10 minutes.
Step 6
Place the skillet used for baking the pork over 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 until the liquid reduces to a quarter cup, then add the onion and wine to the sauce.
Step 7
Season the sauce with salt and pepper (¾ teaspoon each), stir, and heat over medium heat without bringing it to a boil.
Step 8
Slice the loin and serve with the prepared sauce.
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