Pork Loin aux Pommes

1hr 40m
Preparation/cooking time: ca. 25m + Roast in the oven: ca. 75m

For 4 people

Nutritional Information

Contains 523 Kcal, 58g Protein, 30g Carbohydrates, 16g Fat


  • 1 kg roast pork (loin)
  • to taste salt
  • to taste pepper
  • peanut oil to fry
  • 2 onion, cut into segments
  • 4 sprig rosemary
  • 50 g dried apple rings
  • 6 dl apple wine
  • 2 meat bouillon cubes, crumbled
  • 1 tsp. Maizena cornflour
  • 2 tbsp. Calvados apple brandy

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  • Remove the meat from the fridge approx. 1 hr. prior to browning. Season the meat. Heat the oil in a frying pan. Brown the meat on all sides for approx. 8 mins., remove and reduce the heat. Wipe the cooking fat from the pan and add a little oil if necessary. Add the onions and sauté for approx. 3 mins. Add the apple pieces and rosemary sprig and continue to sauté for approx. 2 mins., add to the meat. Put the sour grape juice and stock in the same pan, bring to the boil. Pour the liquid over the meat. Insert the meat thermometer in the thickest part.
  • Oven bake for approx. 1 1/4 hrs. in the centre of an oven preheated to 180°C. The core temperature should be around 75°C. Remove the meat, cover and leave to stand for approx. 10 mins. before carving.
  • Stir the cornflour into the Calvados, add to the sauce while stirring, cook the sauce for approx. 10 mins., season.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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