Pork Loin with Apple Puree and Honey Mustard Sauce

Recipe for Pork Loin with Apple Puree and Honey Mustard Sauce

This dish combines the tenderness of pork loin with the natural sweetness of apple, complemented by a homemade artisanal mustard and honey sauce. It's a perfect recipe to enjoy at home with family or friends, balancing pork flavors y gourmet apple and honey creating a delicious, no-fuss experience.

Preparation time

Know the times to plan this delicious dish and achieve a perfect result.

• Preparation: 20 minutes
• Cooking: 40 minutes
• Total: 60 minutes
• Servings: 4
• Difficulty: Easy

Ingredients

For the pork loin

• 500 g pork loin slices
• 2 cloves of garlic
• 2 tablespoons of olive oil
• 1 teaspoon Herbes de Provence (thyme, rosemary, and oregano mix)
• Salt and pepper to taste

For the honey mustard sauce

• 3 tablespoons of Dijon mustard
• 2 tablespoons of natural honey

For the apple puree

• 3 large apples (preferably red apple or Natural Honeycrisp Apple)
• 1 tablespoon of butter
• A pinch of cinnamon (Optional)

If you can't find Dijon mustard, you can use homemade artisanal mustard or regular mustard, although Dijon provides that smooth and slightly spicy touch that balances the honey. For the puree, red apple is ideal for its sweetness, but you can use green apple if you prefer a more acidic contrast.

Utensils we will use

• Large frying pan
• Small pot
• Sharp knife and cutting board
• Spatula or wooden spoon
• Bowl for mashing apples
• Strainer (optional for finer puree)
• Vegetable peeler

Preparation

1. Prepare the apple puree

1. Wash and peel the apples: Wash the apples under the tap and peel them with a peeler or knife. Remove the core and seeds.
2. Cut into medium pieces: Cut the apples into 2 to 3 cm cubes to facilitate cooking.
3. Cook the apples: Put the pieces in a small pot over medium-low heat with the butter. Add cinnamon if you want an aromatic touch. Cook until the apples are soft, stirring occasionally to prevent sticking.
4. Mash and set aside: Use a fork or a potato masher to mash the apples while they are still hot to achieve a creamy puree lump-free consistency. If you prefer, pass through a sieve for a finer purée.

2. Cook the pork loin

1. Salt and season: Season the pork loin slices with salt, pepper, and Herbes de Provence, massaging so that the seasoning penetrates.
2. Sear the slices: Heat the oil in the pan over medium-high heat. Place the pork loin slices and sear on both sides until golden, approximately 2-3 minutes per side. This helps to preserve the juices and achieve a flavorful exterior.
3. Remove and set aside: Remove the pork loin from the pan and place it on a plate.

3. Prepare the honey mustard sauce

1. Sauté the garlic: In the same pan where you seared the pork loin, add the minced garlic cloves and sauté over medium heat until fragrant, without burning (approximately 1 minute).
2. Mix the ingredients: Add the Dijon mustard, honey, and mix well with the herbs left in the pan to integrate flavors.
3. Reduce the sauce: Simmer for 3-4 minutes until the sauce thickens slightly, stirring to prevent sticking or burning.

4. Finish cooking the loin with the sauce

1. Incorporate the pork loin into the sauce: Return the slices to the pan and coat with the mustard and honey sauce.
2. Cook over low heat: Simmer for 5-7 minutes, flipping the slices occasionally so they are coated and the pork loin becomes tender.

To finish and serve

Remove the pork loin and plate it with the apple purée. You can pour a little more sauce over the meat to enhance the flavor. This dish is best enjoyed hot and accompanied with roasted vegetables or a fresh salad like apple salad with Greek yogurt to maintain the freshness of the ensemble. This recipe highlights the best of meats and flavors traditional with a modern twist.

Nutritional Information

• Calories: 420 kcal
• Proteins: 38 g
• Fats: 18 g
• Carbohydrates: 22 g
• Fiber: 3 g

Values are approximate per serving, considering the amount of oil and honey used.

5 keys to make your Pork Loin with Apple Puree and Honey Mustard Sauce perfect

To achieve the ideal combination of flavors and textures, pay attention to these details that optimize the recipe:

• Sealing the loin: Make sure the pan is very hot before placing the slices; this creates a crust that helps retain internal juiciness.
• The hot puree: Mash the freshly cooked and hot apples to avoid lumps and achieve the characteristic creamy texture of a delicious puree.
• The sauce temperature: Control the heat low so that the sauce does not burn; this allows the honey and mustard to integrate without losing their properties.
• Using fresh herbs: If you have access to fresh herbs like thyme or rosemary, used in the sauce, they will provide a deeper aroma that complements the Iberian seasoning.
• Rest before serving: Let the meat rest for a few minutes out of the pan; this allows the juices to redistribute and maintain tenderness when cut.

When is it ideal to enjoy it?

This loin is ideal for family gatherings or special meals at home, such as weekend celebrations or special dates like Christmas. Its balanced sweet and savory flavor makes it perfect for sharing with friends without complications, bringing garden delights with simple ingredients and homemade sauces. Additionally, the apple puree gives it a comforting touch that is loved in cool climates.

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Share your experience preparing Pork Loin with Apple Puree and Honey Mustard Sauce

Cooking is for experimenting and sharing. How did this dish turn out for you? Did you try any variations with other herbs or a touch of spice? Tell us what side dishes you chose or if you added any extra ingredient you loved. Your experience can inspire others to enjoy this versatile recipe full of pork flavors combined with natural fruits.

Culinary glossary

• Sear: Quickly cook the surface of the meat over high heat to form a golden crust and preserve the internal juices.
• Dijon Mustard: A type of mustard of French origin, mild with a slight spicy touch, essential for mustard-based sauces.
• Provençal Herbs: Mix of thyme, rosemary, and oregano, common in Mediterranean cuisine to add aroma and flavor.
• Puree: Preparation made by crushing cooked ingredients, in this case apple, until a creamy texture is obtained.
• Reduce: To cook a sauce to evaporate part of the liquid and concentrate flavor and texture.