Chef JPB Shares Pork Loin Recipe for New Year

The recipe was broadcast on TV Cabo Branco as a suggestion for the holiday season. chef Ewerton Gomes demonstrated the preparation of the dish, which features a 1.2 kg pork loin. The ingredients listed for the meat include spicy paprika, ginger powder, turmeric, salt, olive oil, mustard, mel, and white wine. For the green apple puree, the required ingredients are five green apples, a cinnamon stick, a distilled spirit of choice, salt, sugar, the juice of one Sicilian lemon, rosemary branches, and 50 grams of cold butter. The preparation method emphasizes creating a marinade to ensure the flavors penetrate the meat thoroughly before cooking.

The preparation process starts with creating a marinade using dry spices and olive oil. The pork loin is massaged with this mixture. Next, the meat is seared in a hot pan to brown all sides, a step crucial for keeping the juices inside during the roasting process. A bed of vegetables, including carrots, onions, and leeks, is prepared in the pan to prevent the meat from burning and to create a flavorful base. The pan is deglazed with white wine while scraping the bottom. The dish is then covered with aluminum foil and baked at temperatures between 180 and 200 °C for 30 to 45 minutes. It is important to open the panel occasionally to baste the meat with the broth that forms.

Once the meat is removed from the oven, the remaining liquid in the pan is used to create a sauce. This liquid, which includes juices from the vegetables and the reduced wine, is heated on the stove. Mel and mustard are added, and the mixture is reduced until it becomes a thick, shiny sauce. For the green apple puree, the apples are chopped and cooked in a pot with the cinnamon stick, distilled spirit, salt, sugar, lemon juice, and rosemary branches over low heat. The apples are cooked until they are very soft. The spices are removed, and the apples are mashed with a fork or beaten for a smoother texture. Finally, cold butter is incorporated to add shine and creaminess.

The final presentation involves slicing the pork loin and placing it on a plate. The thick sauce is poured over the meat slices. The green apple puree is served alongside the meat. This combination of savory pork and tart fruit is presented as a sophisticated option for special occasions.