I made this entirely out of necessity: I needed a meat dish for this column, it needed to be one which improved with time, it needed to be straight-forward and I needed to do something about my ever-augmenting limoncello supply. Limoncello is a vibrant, summer-summoning liquor from Italy, particularly the Amalfi coast. If you lack it, white wine will do the job but only satisfactorily.
The pork loin should ideally have some fat to keep it moist.
A cosy container is needed for the pork and apples to huddle in, because you need to almost cover it with first-class extra virgin olive oil. For the photograph, around 100ml was used. If you find a smaller container, then all the better for your conscience, even if you're not going to be consuming it.
Ingredients
450g loin of pork, cut into 1 inch steaks
2 Granny Smith apples, each cored and sliced into eighths
3 rosemary sprigs
Zest and juice of a lemon
1 tablespoons cider or white wine vinegar
200ml limoncello
Salt, freshly ground black pepper, extra virgin olive oil
Dribble a little olive oil into a frying pan and warm over maximum heat. Season the pork steaks generously with salt and freshly ground black pepper. Sear the steaks on both sides to obtain a flavoursome golden crust. Reduce the heat drastically and cook the loin medallions through, turning over time and again, about 12 to 15 minutes. Convey the cooked loin into a cosy dish.
Drizzle a little more olive oil into the frying pan and cook the apples over a medium heat. You want them to caramelize and be just al dente. No slouching softness. Arrange the cooked apples around the pork. Deglaze the pan with limoncello, simmer for 2 to 3 minutes to burn off alcohol and reduce slightly. Mix in the lemon juice, cider vinegar and any juices exuded by the resting cooked loins. Season wisely with a little salt and tip this liquid over the pork and apples. Grate over lemon zest and strew around the chopped rosemary leaves. Valiantly pour over enough extra virgin olive oil to nearly cover. Cover with film. Leave in a cool place for 8 to 10 hours.
If you are making this overnight, chill it but take it out in the morning before you head out and leave in a cool place. I put the bowl on a wooden board and push it into my cool oven; so it can yield to warmth and suppleness by dinner.
Slice the pork thinly and plate alongside apples. Spoon over a touch of its lemony marinade. I find nothing hits the spot better than some hot crusty bread rolls or boiled potatoes alongside, which don't lose any edibility with loss of heat. Leftover pork rags and fruit are enthusiastically accepted by the fridge.
Ingredients
