High proteinHigh carb

Pork Loin with Apple

Pork and apple for the reason it has always been pork and apple: the sharpness cuts the fat.

45 min Serves 1 Oven, Frying pan

Per serving

824

kcal

60.1 g

protein

78.4 g

carbs

30.6 g

fat

7.3 g protein per 100 kcal · 9.5 g fibre. Calculated from the exact weights below using standard food composition data, so they are close estimates rather than lab values.

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Ingredients

For 1 serving.

  • Pork loin200 g
  • Apple150 g
  • Potato250 g
  • Olive oil12 g
  • Onion(optional)80 g

Method

  1. 1Heat the oven to 190°C.
  2. 2Brown the seasoned pork in a hot pan on all sides first — the oven alone will not colour it.
  3. 3Roast with the quartered apple and oiled potatoes for 25–30 minutes.
  4. 4Rest the pork for ten minutes before slicing.

New to cooking? Read this first

The techniques and safety points this recipe uses, explained from scratch.

Pork, bacon and chorizo: cook thoroughlyShow

In the UK the advice for pork is simple: cook it thoroughly, with no pink juices.

  1. Cook until the meat is pale all the way through and any juices run clear.
  2. Bacon is done when the fat has turned golden and slightly crisp.
  3. Chorizo sold for cooking is raw inside the skin — fry it until it has released its red oil and is cooked through.
Browning and searing meatShow

The brown crust is flavour. It forms only on a dry surface in a hot pan — wet meat or a crowded pan just steams.

  1. Pat the meat dry with kitchen paper. Season it.
  2. Get the oil hot (shimmering, maybe a wisp of smoke).
  3. Lay the pieces in, away from you so the fat doesn't spit towards you, with space between them.
  4. Then leave them alone for 2–4 minutes. Don't poke. When the underside is brown the meat lets go of the pan by itself — if it sticks, it isn't ready to turn.
  5. Turn and brown the other side. Browning adds flavour; it does not make meat safe on its own — it still has to be cooked through.
Roasting vegetables and potatoesShow

Space is what makes roast vegetables crisp and brown instead of soggy.

  1. Heat the oven to about 200 °C fan (220 °C conventional).
  2. Cut the veg into even pieces and toss them in a bowl with oil and salt so every piece is coated.
  3. Spread them out in one layer with gaps between them, cut sides down. Use two trays if you need to.
  4. Turn them once, about halfway through.

Ready when: Browned at the edges and underneath, and a knife slides into the biggest piece easily.

Resting meatShow

Letting cooked meat sit for a few minutes lets the juices settle, so they stay in the meat instead of running over the board.

  1. Put the meat on a clean plate or board — never the one it sat on raw.
  2. Cover it loosely with foil and leave it for 3–5 minutes (longer for big joints).
  3. Then slice across the lines of the grain.

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A standard home version of a well-known dish, written for Solviro. Nutrition is estimated from ingredient weights and will vary with brands and portions.