Pork Loin with Apple and Beetroot Pepper Sauce
This is an alternative to the standard apple sauce that you might have with pork. The earthy taste of the beetroot fights against the sharpness of the apple, the honey sweetens it a little and the pepper makes it a great alternative to steak and pepper sauce.
I normally make my sauces with the juices of the meat, but this one I have done completely separate so that it is a complete contrast.
For two servings you will need;
2- Pork loins
1 – Bramley cooking apple
1 – Medium sized Beetroot (uncooked)
300 Ml – Water
2 teaspoons – Honey
50 Ml – Red Wine
¼ teaspoon – Freshly Ground Black Pepper
Put the apple and beetroot in a pan and pour over the water. Bring to the boil and boil for 5 minutes, then turn down the heat and simmer for 20 minutes.
You will now find the apple is really soft but the beetroot is not, this isn’t a problem now blend to a paste with a hand blender.
Add the wine and black pepper and simmer for another 10 minutes to cook out the wine.
Cook your pork loins as you would normally to your taste, I griddled mine so they were white all the way through and char grilled on the outside.