Pork loin with apples

Serves four

• Pork loin 400 g
• Apples 400 g
• Grated zest of 1 lemon
• White flour 50 g
• Onion 60 g
• 2 garlic cloves
• 2 tbsp of extra virgin olive oil (20 g)
• White wine
• Rosemary
• Sage

Nutritional information
Per serving: 275 Kcal

Environmental Impact

Per serving: 
623 grams CO₂ equivalence - carbon footprint
791 litres - water footprint

This recipe’s environmental sustainability level is: Good.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Peel and dice the onion and garlic.

Flour the pork loin.

Sprinkle the onion and garlic over the meat together with the grated lemon zest.

Put the oil into an oven dish and then place the pork on top.

Brown the pork on both sides, drizzle with white wine and roast for an hour at 180°C, rotating frequently.

Dice the apples and add them to the loin 15 minutes before it is ready.

Take the loin of pork out of the oven, slice it and blend the liquid into a gravy.

Drizzle the gravy onto the pork and serve.

The Chef’s Advice

Some of the apples can be left whole and unblended and you can also add prunes at the end. 

Nutritional Advice

Red meat should only be eaten once per week as part of a healthy and well-balanced diet. This includes beef, veal, lamb and pork.

Environmental Advice

Reduce your consumption of meat, especially red and processed meats.

Pork is a red meat and has a higher environmental impact than white meat. To eat sustainably, eat red meat no more than once per week.