Pork loin roast with green apples and Cinnamon Oil
A delicious twist on traditional roast pork. The addition of Cocavo cinnamon oil elevates the dish to another level.
Serves 3:
400G pork loin,
2 green apples,
1 rosemary sprig,
2 sage leaves (optional)
Fine and rock salt,
1/2 glass vegetable stock,
5 tbs Cocavo Cinnamon oil, plus extra for drizzling
Method:
Place the meat, the herbs, a small pinch of rock salt, the oil in a pan and cook until caramelized on both sides. Then, cover with the lid and bake at low heat for half hour, then turn the roast and continue for another 30 minutes.
Add the peeled apples, previously cut in small pieces and slightly salted. Keep baking until the apples are softened; control the cooking meat by inserting a fork in the middle to see if the juices run clear.
Drizzle with Cocavo Cinnamon Oil & Serve warm.
