Apple & Rosemary Sautéed Pork

Apple & Rosemary Sautéed Pork

The sweetness of apple and the fragrance of rosemary gives this an authentic taste. It's simple, but looks elegant. Perfect for guests.

Ingredients: 1 serving

Pork loin slice
1 large (2 small)
1 clove
Dried rosemary
1 teaspoon
White wine
1/2 cup
a small amount
Black pepper
a small amount
Olive oil
as needed


1. Leave the meat out at room temperature for 30 minutes before cooking. Insert cuts between the red and white meat parts, and rub with salt and pepper.
2. Peel the apple and slice thinly. Sprinkle salt (not listed) to prevent oxidizing.
3. Peel the garlic and use the flat of a knife to crush. Saute garlic and rosemary in a frying pan coated with olive oil on low heat.
4. Once the olive oil is aromatic, line the pork and apple evenly and cook on low heat without turning over.
5. Once golden brown, turn over the pork and apple slices. Add white wine, cover with a lid, and steam cook.
6. Once the meat has cooked through, remove just the apples and transfer to a plate. Increase heat to medium and continue to cook the pork until golden brown.
7. Remove the pork and slice. Add to the plate with the apples and top with garlic and it's complete.
8. It's very delicious when eaten on top of French bread. You'll want a glass of white wine!
9. Chicken also works. The skin becomes nice and crispy! A perfect match with the sweet apple.

Story Behind this Recipe

I wanted to make something that uses rosemary. Rosemary covers strong-smelling meats, makes it easier to eat.