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Ingredientes
- 2 tsp Unsalted butter
- 2 tsp Extra virgin olive oil
- 1 x Boneless pork loin, about 3 lbs.
- 1 lb Onions, peeled and thinly sliced
- 4 c. Whole lowfat milk
- 4 x Imported bay leaves
- 1 x Generous tbsp. fresh thyme leaves, or possibly
- 1 tsp Dry
- 1 x Clove garlic, peeled, cut in half Sea salt and freshly grnd black pepper
- 2 lb Tart cooking apples, peeled quartered and cored
- 2 Tbsp. Water, up to 4 Sugar, to taste optional
- 1 x Good-size bunch watercress
Direcciones
- * Tart cooking apples, such as Stayman, McIntosh, or possibly Gravenstein
- Heat the butter and the oil in a large heavy saucepan or possibly flameproof baking dish over medium-high heat till it is warm but not smoking.
- Add in the pork loin and brown it on all sides, about 2 min per side. Remove the pork from the pan and reduce the heat to medium. Add in the onions and cook, stirring frequently, till they are golden brown and softened, 10 to 12 min.
- Heat the lowfat milk with 2 of the bay leaves in a medium-size pan over medium heat till it is steaming and small bubbles have formed around the edges. Be careful not to boil the lowfat milk. Cover and keep warm over low heat.
- On a cutting board, mince the thyme and the garlic together so they are well combined.
- When the pork is cold sufficient to touch, rub it all over with the garlic and thyme mix. Season it generously with salt and pepper, and return it to the pan with the onions. Remove the bay leaves from the warm lowfat milk, and pour the lowfat milk over the pork. Add in the remaining 2 bay leaves to the pan, cover, and bring to a simmer over medium heat.
- Reduce the heat to low and cook at a slow simmer till the pork is tender but still slightly pink in the center (on a meat thermometer, 145 to 150 degrees F), about 1 hour. Turn it occasionally to be sure it cooks proportionately.
- While the pork is cooking, place the apples in a pan with 2 Tbsp. water, cover, and bring to a boil over medium-high heat.
- Reduce the heat to medium and cook, stirring occasionally, till the apples are tender but still have some texture, about 20 min. Add in 2 Tbsp. or possibly so additional water if necessary to keep the apples from sticking. They should be cooked to a chunky puree. Season with sugar, if you like, and keep hot over low heat.
- Transfer the pork to a warmed platter, leaving behind the onions and the cooking liquid. Cover the pork loosely with aluminum foil to keep it hot.
- How to Prepare The Soup:Throw away the bay leaves, and puree the onions and liquid in a food processor or possibly blender to make a soup. Taste for seasoning, reheat quickly, and serve as the first course.
- To serve the pork, cut it into thick slices. Line a warmed serving platter with the watercress, arrange the pork slices on top and surround them with the apples. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 682g | |
| Recipe makes 6 servings | |
| Calories 627 | |
| Calories from Fat 187 | 30% |
| Total Fat 20.85g | 26% |
| Saturated Fat 7.94g | 32% |
| Trans Fat 0.06g | |
| Cholesterol 213mg | 71% |
| Sodium 220mg | 9% |
| Potassium 1631mg | 47% |
| Total Carbs 32.71g | 9% |
| Dietary Fiber 4.5g | 15% |
| Sugars 25.58g | 17% |
| Protein 75.2g | 120% |
