Pork Loin with Crispy Onion Crust, Apricot Mustard Sauce, and Sautéed Red Cabbage

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   Season the pork loin with 5 g salt, 2 g black pepper, and 1 tablespoon olive oil, rubbing it well over the entire surface.

3. 3

   Heat an oven-safe skillet over medium-high heat. Sear the pork loin with 1 tablespoon olive oil for 2 to 3 minutes per side until evenly browned. Remove and set aside.

4. 4

   In the same skillet, add the onion and cook for 5 minutes over medium heat until softened and lightly golden. Add half of the chopped garlic and cook for 30 seconds more.

5. 5

   Transfer the sautéed onion to a bowl and mix it with the breadcrumbs, melted butter, 1 tablespoon Dijon mustard, and half of the chopped parsley until the mixture is moist and loose.

6. 6

   Spread the remaining tablespoon of Dijon mustard over the top of the pork loin and press the onion-breadcrumb mixture on top to create the crust.

7. 7

   Return the skillet to the oven and roast the pork for 18 to 22 minutes at 200 °C / 400 °F, or until the center is juicy. Remove from the oven and let it rest for 8 minutes.

8. 8

   Meanwhile, in a small saucepan, combine the apricot jam, chicken stock, apple cider vinegar, honey, and a pinch of salt and pepper. Cook over medium heat for 4 to 5 minutes until the sauce thickens slightly.

9. 9

   In another skillet, heat a small drizzle of olive oil if needed and sauté the red cabbage with the remaining garlic, 3 g salt, and 1 g black pepper for 6 to 8 minutes, until tender but still vibrant. Add 1 tablespoon of the apricot sauce at the end and toss.

10. 10

    Slice the pork loin thickly. Serve over the sautéed red cabbage, spoon over the apricot mustard sauce, and finish with the remaining fresh parsley on top.