Glazed Pork Loin with Apple Compote and Thyme
Glazed Pork Loin with Apple Compote and Thyme © kvalifood.com
Roast pork loin glazed with syrup or honey gives a sweet, caramelised surface. Apple compote with onion and thyme adds acidity and a herby note that balances the richness of the meat.
Ingredients
Yields 4 servings
Rye bread
- 4 slices rye bread
- soft butter, for spreading
Glazed pork loin
- 400 g boneless pork loin, in one piece
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tsp Dijon mustard
- salt
- pepper
Apple compote
- 2 apples, peeled and diced
- 1 onion, finely chopped
- 1 tbsp butter
- 1 tsp fresh thyme
- 1 tsp sugar
- 2 tbsp apple cider vinegar
- salt
To serve
- fresh thyme leaves
- flaky salt
Directions
Glazed pork loin
Season the pork loin with salt and pepper. Mix together the honey, soy sauce and Dijon mustard. Roast the pork loin in an ovenproof pan at 400°F (200°C) for about 20 minutes. Brush with the glaze for the last 5–8 minutes until the surface is caramelised and glossy. Rest for 10 minutes and slice thinly.
Apple compote
Sweat the onion in butter until soft. Add the apple, sugar and vinegar. Simmer for 8–10 minutes until the apples are tender but still have a little bite. Stir in the thyme and season with salt.
To serve
Spread the rye bread with soft butter. Lay slices of glazed pork loin on the bread. Add a spoonful of apple compote alongside or on top. Scatter with fresh thyme leaves and flaky salt.