Merry Christmas with the juiciest pork loin with quince glaze and sweet apples! It tastes like pure heaven!
Serves: 10 Preparation time: 15′ Cooks in: 1:30′ Ready in: 1:45′
2 kgr good quality bone-in pork loin, frenched
1 onion, quartered
1 carrot, quartered
2 Granny Smith apples washed, cored, chopped
10 mini dwarf apples, washed
3-4 garlic cloves
salt, freshly ground black pepper
For the glaze
200 g quince spoon sweet
100 ml balsamic vinegar
2 tbsp fresh thyme, finely chopped
Preheat oven at 200oC/fan. For the glaze: Whizz all ingredients until you get a paste.
Pork: Cut 3-4 large pieces of baking parchment and place on a large baking pan. Transfer pork on the parchment and Brush well with olive oil. Season really well with salt and pepper. Arrange all vegetables, green apples and garlic around the meat, wrap with the parchment, drizzle with a little extra oil and bake for 30 minutes.
Open parchment, brush pork with glaze, reduce temperature to 160oC and slowly cook for another hour or so until cooked through and skin is crunchy and nicely colored, brushing with glaze a few more times while baking. 30 minutes before pork is done, arrange mini dwarf apples around the pork and brush with glaze. Bake until cooked through and softened. Rest pork for 10 minutes before carving.
Photo George Drakopoulos – Food styling Tina Webb