Roast pork loin with apple sauce

apples

🥗Healthier: unsweetened applesauce

💰Cheaper: frozen apple slices

Unsweetened applesauce reduces sugar while frozen slices are often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be a cheaper substitute.

Dry the pork loin in the fridge for 2 days on a cake rack to help dry out the skin.

Preheat the oven to 250°C (482°F) on moisture plus with one burst of steam.

Score the pork skin in a criss-cross pattern about 1 cm apart and a few millimeters deep without cutting through the skin.

Rub a generous amount of salt into the scored pork skin, ensuring some gets into the scoring marks.

Rub about 1 tablespoon of olive oil over the pork skin for an even coating.

Insert a food probe into the pork and set it to cook until the internal temperature reaches 60°C (140°F).

Place the pork in the oven on shelf level 2 and inject the burst of steam immediately.

After about 30 minutes, reduce the oven temperature to 160°C (320°F) to continue cooking the meat through.

Peel and core the Granny Smith apples, then dice them into rough pieces.

In a solid steam container, combine the diced apples with Chinese five spice, a pinch of salt, and about 2 tablespoons of butter.

Steam the apple mixture at 100°C (212°F) for 15 minutes until soft.

Blend the steamed apple mixture with a stick blender until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens