Pork Loin with Chorizo Nut Crumble served with Apples and Onions

 

Ingredients 

4 Red onions cut into rough half moons 

4 Pink Lady apples, cut into chunks 

3 Tbsp olive oil 

2-1/4 lbs Pork Loin

Zest of one lemon 

1 Tbsp of butter 

10 ounces of green beans steamed 

Salt and black pepper

Chorizo Nut Crumble 

2 oz semi-cured chorizo cut up a small as possible

1/3 cup mixed hazelnuts, walnuts and almonds 

2 Garlic cloves

Directions

Sauté the onions and apples and 2 tablespoons olive oil over low heat. Stir occasionally to prevent them sticking, and slowly cook for 30 to 60 minutes depending on how soft you want the apples. Add 3 tablespoons water and keep over low heat while you prepare the pork.

To make the chorizo not crumble, put the chorizo nuts and garlic in a small food processor. Where is until it's over rubble smaller than peas bit bigger than breadcrumbs.

Preheat the oven to 350°. Dry the pork loin Thorley and cut into pieces that will fit lengthwise in a frying pan. Season with women's asked salt and pepper. Heat 1 tablespoon of olive oil in the frying pan until smoking. One at a time, quickly sear each piece of pork for no more than 30 seconds on each side until you have a thin brown crust. Transfer the pork pieces to a baking sheet. Dab it with pea size pieces of butter on the length of the pork.

Cook the pork in the oven for 17 to 20 minutes until cooked but slightly blushing pink on the center allowed to rest for 8 to 10 minutes before slicing into medallions.

Cook the crumble in dry frying pan until the nuts are browned in the chorizo is cooked through. Serve the pork with the stripe of the softened apples with the steamed beans on the side scattered with the nut crumble.