Roasted Pork Loin with Apples and Herb-Vinegar Sauce

My husband is a superb cook and he likes to experiment with different things when it comes to food preparation. Most of the time he uses the basic ingredients that you can find in your kitchen.

In this recipe, he made a roasted pork loin and used the sweet juice of fresh sliced apples, different herbs like rosemary, thyme, tarragon and chives, with apple cider vinegar. Pieces of baby carrots add sweetness to the sauce. This dish is not only appetizing to your taste, but as well as your smell because of the pleasant aroma of the cinnamon stick.

Satisfy your family or friends' stomach with this delectable treat during special occasions or even just an ordinary get-together.

Ingredients: (Good for 4 servings)

1 lb pork loin
2 cloves garlic (crushed)
2 tbsp olive oil
1 apple (sliced thinly like medallions)
1/4 cup apple juice
1 cup chicken stock
salt and pepper (preferably kosher salt and fresh cracked pepper)
1/4 tbsp chili paste or flakes
2 tbsp vinegar (preferably apple cider)
2 bay leaves
1 cinnamon stick
1 piece k-lime (squeeze out the juice and throw away the the rest)
mushrooms (optional)
handful of herbs (tarragon, rosemary, thyme, chives)
16 pcs baby carrots (4 pcs for each serving)

Cooking Direction:

Pre-heat oven to 400°. Roll pork loin in salt and pepper. Place skillet over medium heat and pour in the olive oil. Place herbs and garlic around pan when oil is near-smoking. Arranged bay leaves on the center and put the tender loin over the leaves. Brown the pork to seal in the juices of the herbs and create a caramel color on the outside. When all sides of pork is browned, add remaining ingredients. Place the slices of apple on pork creating a tent shape.

Place entire pan in oven for 12 minutes. Remove pan from oven and set pork aside to rest. Place the pan back on stove over medium heat reducing the liquid to make sauce. Slice pork served with slices of apple and pieces of baby carrots. Drizzle with sauce.