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Pork loin served with apple compote and garnished with fresh thyme
Succulent slices of roast pork loin topped with caramelised apple chunks

Roast pork loin with apple compote

Author: Flavelo
Recipes Main Courses
Pork loin is a lean, noble cut prone to drying out. The classic solution: pair it with fruit! The acidity (malic acid) and sweetness of the apple perfectly counterbalance the flavour of the meat while replenishing juiciness. The technique is two-stage cooking: searing in the pan for flavour, then gentle finishing in the oven for tenderness.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Ovenproof frying pan (if none, then pan + roasting tray)
  • Meat thermometer (highly recommended)
  • Aluminium foil

Allergen Information

⚠️ Milk

Instructions

1 ✓

Preparation: Preheat the oven to 180°C. Wipe the meat dry, and salt and pepper on all sides.

Tip: Wet meat does not sear but steams. Wipe off the meat juices!
2 ✓

Searing: Heat the oil in the pan until hot. Sear the meat all around on every side (2-3 minutes per side) until beautiful golden brown.

Tip: Do not move the meat, let the crust develop (Maillard reaction).
3 ✓

Roasting: Place the meat in the oven (in the pan or tray). Roast for approx. 15-20 minutes until the core temperature reaches 63°C.

Tip: Time depends on the thickness of the meat. To the touch, it is ready when elastic, like the tip of your nose.
4 ✓

Resting: Remove the meat, place on a board, cover loosely with foil. Let rest for 10 minutes.

Tip: Under heat, meat fibres contract. During resting, they relax, and juices redistribute.
5 ✓

Compote: While the meat rests, melt the butter in the frying pan (in which the meat was fried!). Toss in the apple, sugar, cinnamon, thyme. Sauté until soft. Pour in the apple juice and boil down to a syrup.

Tip: The fried meat bits left at the bottom of the pan (fond) give the apple a deep flavour.
6 ✓

Serving: Slice the meat and spoon over the warm, spiced apple.

Tip: Mashed potato is its best friend.

Recipe FAQ

The meat became dry.
You overcooked it. Loin doesn't need to be 'shoe leather'. At 63-65°C it is safe and still juicy (slightly pink in the middle).
I don't have an ovenproof pan.
No problem, after searing transfer the meat to a preheated roasting tray.

Ingredients

  • 800 g Pork loin (boneless, whole)
  • 3 pcs Tart apples (e.g. Granny Smith, diced)
  • 30 g Butter
  • 1 tbsp Brown sugar
  • 1 tsp Ground cinnamon
  • 2 tbsp Oil
  • 2 sprigs Fresh thyme
  • 100 ml Apple juice or stock
  • 1 tsp Salt
  • 0.5 tsp Pepper