Pork Loin with Baked Apples and Onions
by Editorial Staff
Pearl onions and apples are baked in the oven and served with fried pork on the bone.
Cook: 50 mins
Servings: 4
Ingredients
- Pork loin (fillet) on the bone – 4 pcs. (about 180 g each, about 1.5 cm thick)
- Pearl onion (small) frozen (thawed) – 1.5 cups
- Gala type apples (cut into slices) – 2 pcs.
- Odorless vegetable oil – 2.5 teaspoon.
- Butter – 1 tbsp
- Fresh thyme – 2 teaspoon
- Salt – 0.5 teaspoon.
- Ground black pepper – 0.5 teaspoon.
- Chicken broth – 0.5 cups
- Flour – 0.5 teaspoon.
- Vinegar – 1 teaspoon.
Directions
- Turn on the oven to preheat to 200 degrees.
- Heat a large skillet with a heat-resistant handle over medium-high heat, pour in 1 teaspoon of vegetable oil. Dry the onion on a paper towel and put it in a preheated pan, cook, stirring occasionally, until golden brown, about 2 minutes.
- Put the apples in a frying pan and place in a preheated oven, cook for about 10 minutes, until apples and onions are soft. Remove the frying pan from the oven, add 2 teaspoons of butter, 1/4 teaspoon of thyme salt, and pepper.
- Heat another large skillet over medium-high heat. Dry the pork fillet on the bone on a paper towel, sprinkle 1/4 teaspoon of salt and pepper on all sides. Pour 1.5 teaspoons of vegetable oil into a preheated pan, put the pork, fry for about 3 minutes on each side. Transfer the meat to a plate and cover with foil to keep warm.
- In a small deep bowl, dilute the flour in the broth, add this mixture to the pan in which the meat was fried, bring the liquid to a boil, scraping the fat from the sides of the pan. Boil liquid to 1/4 cup, about 1 minute. Then add vinegar and the remaining 1 teaspoon of butter to the pan.
- Serve the fried pork with baked apples and onions drizzled with sauce from a skillet.
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