Apple, cinnamon and honey pork loin
Well, I have to admit that roasted pork isn’t really my favourite meal. In fact, pork isn’t really my most favourite meat if I’m honest, however, we happened to have some pork loin in the freezer and I decided I wanted to have a little play. I love the mixture of fruit and meat – the acidity of the apples seemed to really wake up flavours in the pork and the sweetness and spice of honey and cinnamon added a subtle but succulent layer to the meal that stopped the meat seeming as tough or tasteless as it can do.
When this was cooking the house smelt gloriously seasonal – it could almost have been Christmas again! – and provided a gorgeous winter warmer of a dinner.
6 pieces of pork loin
2 granny smith apples
4 tbsp clear honey
2 tsp cinnamon
1 red onion
Salt and pepper
Preheat your oven to 120.
Slice up the apple into wedges.
Score a couple of lines into each slice of the pork and brush each side with honey before sprinkling on a little cinnamon.
Layer the pork on top of one another and in between each slice pop a few pieces of apple.
Sprinkle on a little salt and pepper.
Chop up the onion and cover the pork with it. Wrap a layer of tin foil over the tray.
Pop into the oven and allow to slowly cook for 2 hours, letting all the meat soak up the lovely flavours. For the last ten minutes take off the foil and take the oven up to 180. Serve with some scrummy seasonal veg and enjoy!