Vermicular | Apple Ginger Pork Loin

Apple Ginger Pork Loin

Tailored for: Vermicular Frying Pan 26cm
Oven-Safe Skillet 26cm
Cooking Time
5 min

2 slices pork loin, ½ lb (200 g) each and ¾” thick
All-purpose flour, to coat
Kosher salt
Freshly ground black pepper
1 tablespoon vegetable oil

1 tablespoon (15 g) butter

Sauce Mixture

¼ apple, peeled and grated
½ clove garlic, grated
1 piece fresh ginger, peeled and grated
3 tablespoons soy sauce
3 tablespoons mirin
2 tablespoons white wine

  1. In a small bowl, combine the ingredients for Sauce Mixture and set aside. For the pork loin, make three cuts on the fat side of each pork loin and several cuts through the tendon. Season with salt and pepper, then lightly coat with a thin layer of flour.

  2. Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then reduce the heat to medium heat. Use tongs to hold the pork and sear the fat side first for about 1 minute.

  3. Lay the pork onto the pan and cook on both sides for 1-2 minutes each until they develop a golden-brown color and feel slightly springy when pressed with a finger. Remove from the pan and set aside.

  4. Wipe off excess oil from the pan and pour in Sauce Mixture. Simmer over medium-high heat for about 1 minute, or until reduced by half.

  5. Once the sauce has thickened, reduce the heat to medium and add the pork and butter to the pan. Continue basting the pork with the sauce until the butter has melted. Plate the pork loin slices and pour the sauce over them before serving.

  • Adjust the cooking time of pork based on the thickness of the loin.

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