Fresh Pork Loin with Elderberry Apples and Kale Gratin

Name: Fresh Pork Loin with Elderberry Apples and Kale Gratin
Prep time: 30 min
Cook time: 2 h 45 min
Total time: 3 h
Yield: 8
Cuisine: German
Ingredients: 2 kg fresh pork loin; salt, freshly ground pepper; 20 g dried porcini mushrooms; 4 tbsp Dijon mustard; coarse pepper; piment powder; 4 tbsp oil; 250 ml red wine; 200 g crème fraîche; 600 g kale; 2 onions; 1 Tbsp clarified butter; salt, freshly ground pepper; 400 ml heavy cream; 100 ml Vegetable broth; 100 g walnuts; 2 tbsp butter; 4 apples; 250 ml elderberry juice; 125 ml red wine; 1 tbsp honey; 1 pinch cayenne pepper

Prep: 30min

| Servings: 8 | Cook: 2h 45min

Fresh pork loin with elderberry apples and kale gratin is a recipe featuring fresh ingredients from the cooking category. Try this and other recipes from Spoonsparrow!

Ingredients

2 kg fresh pork loin
salt, freshly ground pepper
20 g dried porcini mushrooms
4 tbsp Dijon mustard
coarse pepper
piment powder
4 tbsp oil
250 ml red wine
200 g crème fraîche
600 g kale
2 onions
1 Tbsp clarified butter
salt, freshly ground pepper
400 ml heavy cream
100 ml Vegetable broth
100 g walnuts
2 tbsp butter
4 apples
250 ml elderberry juice
125 ml red wine
1 tbsp honey
1 pinch cayenne pepper

Instructions

1.
Rinse the pork loin and pat dry. Rub with salt and pepper. Soak the porcini mushrooms in 500 ml water. Mix mustard with pepper and piment powder. Brush the pork loin with this mixture. Heat oil in a roasting pan. Sear the pork loin all around over medium heat. Deglaze with red wine. Roast in a preheated oven at 185°C (gas: level 2-3, fan: 160°C) for about 2½ hours. After 40 minutes of cooking, gradually pour in the mushroom soaking liquid.
2.
For the kale, thaw according to instructions. Peel and finely dice the onions. Heat clarified butter and sauté the onions until golden yellow. Drain the kale on a sieve and add it to the onions. Season with a little salt and pepper. Pour in cream with vegetable broth and cook uncovered for about 20 minutes until almost no liquid remains. Chop the walnuts. Place the kale in a greased gratin dish, sprinkle walnuts over it, top with butter shards, and bake at the bottom of the oven for the last 30 minutes.
3.
Peel the apples and remove the core with an apple corer. Slice the apples into rings. Boil elderberry juice with red wine, honey, and cayenne pepper, then simmer the apple rings in this mixture for 5 minutes.
4.
Place the pork loin on a plate and cover with foil to rest for 10-15 minutes (during this time put the gratin in the middle of the oven to brown). Use a brush to loosen the pan drippings. Strain the fond into a pot, whisk in crème fraîche, and reduce until creamy. Season with salt and pepper. Slice the pork loin and serve with the sauce, apples, and kale gratin. Optionally add bread dumplings.
5.