3large green appleslike Granny Smith, cored and diced
½cupapple juice
Salt and pepperto taste
Instructions
To make the pork
Preheat the oven to 325°F. Rub the pork loin well with salt and pepper.
Heat the oil in a large Dutch oven (or other oven-safe pot with a lid) over medium-high heat until shimmering. Brown the pork well on every side.
Take the pot off the stove. Carefully coat pork loin with minced garlic and herbs, dot with butter. Cover Dutch oven with a lid and roast covered in the oven for 30-35 minutes.
Remove the lid and continue roasting the meat until it reaches an internal temperature of 145-150°F at its widest part.
Remove the tenderloin from the Dutch oven and place it on a serving plater. Tent the meat with aluminium foil and let it rest for 10 minutes before slicing against the grain to serve.
To cook apples and bacon
While the pork is resting, place the Dutch oven over medium heat on the stove and cook the bacon until browned and crispy.
Add the garlic, onion, thyme and sage. Cook, stirring often, for 2-3 minutes or until the onion is has softened.
Add the diced apple and continue cooking until it’s softened and starting to brown.
Increase the heat to high and pour the apple juice over the compote. Scrape any browned bits from the bottom, season with salt and pepper and cook for another minute.
Serve immediately with the rested pork and your side of choice.
Notes
You can halve the recipe if you're serving a smaller family. Use a Dutch oven just large enough to hold 1 pound of pork loin.
Careful when removing the the lid from the Dutch oven, it is very hot. You must use oven gloves to handle it. I have burned myself before when I forgot!
If you don't have any apple juice, feel free to substitute chicken broth and 1 tablespoon brown sugar.