Ingredients
- 900 g pork loin
- 120 g crumb of stale bread
- 70 g red onion
- 2 Renette apples
- 1 organic lemon
- lemon thyme (alternatively thyme)
- butter
- extra virgin olive oil
- sugar
- salt
- pepper
Peel remove the apples and core, cut them into chunks and place them in a saucepan with 100 g of water, 1 tablespoon of sugar, 1 sprig of thyme and 1 piece of lemon zest. Cook them until they are undone. Coarsely whisk the bread with a sprig of thyme and onion.
obtained a pocket in the center of the loin: stick it with a long thin blade in the center of the short side until it comes out on the opposite side, then rotate the blade to create a hole. Fill it, a little at a time, with the flavored bread.
Add salt and pepper the loin and brown it in a pan with a knob of butter and a little oil, until it is golden brown on each side. Then wrap it in a sheet of baking paper by tying the ends with candy: in this way it will remain succulent and will not risk drying out.
keep to cook it in a pan for 20-25 minutes. Finally discard the meat and let it cool for about ten minutes before slicing it, so that the juices are redistributed in the pulp evenly and do not come out at the first cut. Serve the loin with the apple sauce.
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