Sizzling Pork Loin and Mirabelle
With sweet and sour French mirabelles, moist salted malted pork loin, and colorful vegetables, this is a simple yet gorgeous dish. This is a perfect recipe to serve with a glass of French wine.
- 300 g
- 2 tbsp
Fruits & VegetablesDrôme white garlic PGI2 cloves •See the article
Oil & oilseedsPDO Vallée des Baux-de-Provence Olive Oil3 tbsp •See the article
- 30 g
Fruits & VegetablesRoscoff onions PDOx 1 •See the article
- x 1
- x 2
- x 2.50
- x 0.25
- 2 pinch
Pierce the pork loin with a fork. Coat both sides with sauce and let it soak in for about 10 minutes.
Cut carrots and onions into bite-sized pieces, and cut cherry tomatoes in half.
Separate the broccoli bunches and lightly boil them. Cut mushrooms into bite-sized pieces.
Add French olive oil to a pan and heat the sliced garlic. Brown the surface of the pork loin. When browned, remove from heat and cut into bite-sized pieces.
In the same pan, arrange the pork loin and vegetables in a colorful arrangement and sprinkle with French Mirabelle.
Bake in a preheated oven at 200°C for 20 to 30 minutes, until the pork is cooked through.