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Good food is all about combinations and this Apricot Pork Loin with Feta & Pickled Kohlrabi rocks the whole sweet sour salty vibe with perfectly cooked pork…
Ingredients [ For 2 to 4 people ] [ Preparation time : 12 minute – Cooking time : 38 minutes ]
- 4 Apricots: Go for something small about 35g each. Cut in half and remove the stone.
- 70 g Kohlrabi: Cut into 5-7mm batons.
- 50 g Feta Cheese: Crumbled.
- 300 g Pork Loin.
- 50 g Bulgar Wheat.
- 75 ml Red Wine Vinegar.
- 50 g Sugar.
- 1 Tsp Mustard Seeds.
- 25 g Butter.
- 1/2 Tsp Sumac.
- Cooking Oil. Neutral.
- Salt As Required
- Pepper As Required
- 1 Handful Baby Spinach Leaves.
Bring a pan of salted water to the boil and a cook the bulgar wheat, this should take around,15 minutes.
Rub the pork loin with cooking oil and generously season with salt and pepper.
Heat an ovenproof frying pan and when hot add in the pork and sear on all sides.
When seared add the butter to the pan and transfer to the oven and cook at 180°c until the internal tempeature reaches 62°C (approx 25 minutes).
Heat the red wine vinegar, sugar, mustard seeds and 1/2 teaspoon of salt in a pan until the sugar melts and then pour over the kohlrabi batons and pickle for as long as it takes to bring the rest of the meal together.
By now the bulgar wheat should be cooked, drain and set aside.
When the pork is cooked remove from the oven and dust with the sumac all over before tenting with foil and allowing to rest for 10 minutes.
Take the pan that the pork was cooked in and place it over a medium-high heat and when hot sear the apricot cut side down for 60-90 seconds.
Remove the apricots and when the pan is still hot but off the heat add in the bulgar wheat and stir to get all the goodness from the bottom of the pan.
Get creative with your presentation before slicing your pork and tucking in.