Monday, 13 February 2012

Pork Loin with Apples and Belgian Beer

Pork meat with apples is popular, but have you ever tried it with beer? I did last Sunday and the result was deeeeliciuos!

Pork Loin with Apples and Belgian Beer

Ingredients for 4:
1 kg of pork loin
4 apples (Golden or Royal Gala)
4 big potatoes
1 big white onion
300 ml of blonde Belgian beer
300 ml vegetables stock
4 tbsp of extra virgin olive oil
a pinch of ground cinnamon
a pinch of salt
a pinch of ground black pepper

How to prepare:
Cut the pork meat in small cubes (3 cm). Dry them with a cloth. Brown the meat in a casserole together with the olive oil at medium-high heat.

Finely slice the onion and add it in the casserole. When the onion is golden pour the beer into the casserole. Cook for a couple of minutes, then turn down the heat to low and cover with a lid.

Peel and wash the potatoes. Cut them in big pieces. After 15 mins, add the potatoes in the casserole. Season with salt and pepper and if necessary add a ladle of hot stock. Continue cooking covered for 15 mins more. Stir from time to time and add more stock when it is becoming dry.

Peel the apples and cut them in big pieces. Add the apples in the casserole together with a pinch of cinnamon. Cook for 15 mins more stirring and adding stock when necessary.

When it is ready taste and adjust of salt and pepper. Serve the pork loin along with some chilly Blonde Belgian Beer. 

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