Sobrasada And Rosemary-Crusted PORK With Saffron-Apple Compote
- 20m Prep Time
- 55m Cook Time
- 1h 25mReady In
A pork loin is seared, then roasted with a crust of sobrasada, rosemary, and breadcrumbs. It is served with a sweet and savory saffron-apple compote.
Ingredients
- 1 9/14 lbs pork loin trimmed
- 1/4 cups olive oil
- 4 clove garlic crushed
- 1 sprig rosemary
- sea salt
- freshly ground black pepper
- 2 1/9 oz sobrasada
- 1 clove garlic crushed
- 1 sprig rosemary finely chopped
- 1 1/2 tsp Dijon mustard
- 2 tbsp olive oil
- 1 10/13 oz breadcrumbs
- 2 tbsp olive oil
- 2 shallots finely chopped
- 2 root ginger peeled and finely chopped
- 1 clove garlic finely chopped
- 4 red apples peeled and chopped
- 1 pinch saffron strands
- 2 9/11 oz caster sugar
- 2 tbsp cider vinegar
Nutrition (per serving, estimated)
Estimated based off 16 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 352 mg
- Iron: 4.82 mg
- Magnesium: 84.1 mg
- Phosphorus: 577 mg
- Potassium: 1343 mg
- Zinc: 4.72 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/4 cups olive oil
- 1 sprig rosemary
- sea salt
- freshly ground black pepper
- 2 1/9 oz sobrasada
- 1 1/2 tsp Dijon mustard
- 2 tbsp olive oil
- 1 10/13 oz breadcrumbs
- 2 tbsp olive oil
- 1 pinch saffron strands
- 2 9/11 oz caster sugar
- 2 tbsp cider vinegar
Prepare
- Trim 1 9/14 lbs pork loin
- Crush 4 clove garlic
- Crush 1 clove garlic
- 1 sprig rosemary, finely chopped
- 2 shallots, finely chopped
- 2 root ginger, peeled and finely chopped
- 1 clove garlic, finely chopped
- 4 red apples, peeled and chopped
Let's Cook
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Step 1.
Combine all crust ingredients (sobrasada, crushed garlic, chopped rosemary, Dijon mustard, olive oil, breadcrumbs, salt, and pepper) in a food processor and pulse several times until smooth. Season with salt and pepper, then set aside.
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Step 2.
Preheat the oven to 180°C/350°F/gas mark 4. Season the pork loin well with salt and pepper.
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Step 3.
Heat a little olive oil in a large frying pan over medium heat. Sear the pork on all sides until browned, about 2–3 minutes per side.
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Step 4.
Transfer the seared pork to a roasting pan along with the crushed garlic cloves and rosemary sprig. Drizzle with the remaining olive oil and roast in the oven for 20 minutes.
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Step 5.
While the pork roasts, make the compote: Heat 2 tbsp olive oil in a saucepan over low heat. Add the finely chopped shallots, ginger, and garlic; cook for 2–3 minutes until softened but not coloured.
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Step 6.
Add the chopped apples, saffron, sugar, and cider vinegar to the saucepan. Cover with a lid and gently cook for 15–20 minutes, stirring occasionally, until the mixture is thick and syrupy. Season with salt and pepper, mix well, then remove from heat and set aside.
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Step 7.
Remove the roasting pan from the oven. Spread the sobrasada-rosemary crust evenly over the top of the pork, pressing down with your fingers to form an even coating.
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Step 8.
Reduce the oven temperature to 160°C/325°F/gas mark 3. Return the pork to the oven and roast for another 20 minutes, until the pork is still slightly pink in the centre (internal temperature about 60°C/140°F).
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Step 9.
Remove the pork from the oven, transfer to a cooling rack, and let it rest for at least 10 minutes before carving. Serve with the saffron-apple compote.