- 1 kg. Ibérico Loin
- 50 ml. Sunflower oil
- 50 ml. White wine
- ½ L Meat stock
- 10 gr. Corn starch (Refined corn flour)
- 1 kg. Russet apples
- 20 gr. Butter
- 1 Lemon
- 45 gr. Sugar
1º - Preheat oven to 180ºC.
2º - To make this loin with apple compote, first salt and pepper the meat, massage it with sunflower oil and roast in the 180ºC preheated oven for 30 minutes. Slather the loin with the pan juices a few times during roasting.
3º - Once roasted, put the loin aside and pour the pan juices into a pot and put it on the stove at medium heat. Add white wine to the roasting pan and scrape the bottom with a wooden spoon to obtain the caramelized bits (and to deglaze). Add this to the pot with the juices and slowly add the meat stock, season to taste and let it simmer slowly until the sauce is thick and glossy.
4º - Separately add the corn starch to a little bit of cold water. Once the mixture in the pot is simmering, add the corn starch mixture and beat until the sauce comes together. Keep it warm on low heat.
5º - Peel and core the apples and add them to another pot with lemon juice, butter, water and sugar. Let it all simmer slowly. Put it all into a food processor and blend until you obtain a compote like texture.
6º - Place a few slices of pork loin on a plate and some apple compote to the side. Add the sauce and a sprig of parsley to decorate. Serve and enjoy.
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