Pork loin with caramelized apples

This recipe is “inspired” by the first cold weather and comes from Maria Angela Valente, the owner-chef of the Hotel Aquila & Edelweiss in Camigliatello Silano, in the province of Cosenza. We pair it with a Trentino Cabernet Sauvignon Codros 2017 LaVis.

Ingredients for 4-6 people:

1kg pork loin, 1dl extra-virgin olive oil, aromatic herbs (sage, rosemary, thyme and chives), 1 garlic clove, white wine, salt and pepper as needed.

For the caramelized apples: 500g Renette apples or another variety of choice, a knob of butter and 250g sugar.

Directions:

Tie up the pork loin tightly, pour the EVOO into a non-stick baking pan and add the garlic and aromatic herbs. Brown the meat and then add a glass of white wine.

Add a little water as soon as the wine has been absorbed and continue cooking for around an hour.

In the meantime, sauté the apples in a pan with the butter and add the sugar at the end.

Once the pork loin is cooked, place it on a cutting board and strain the remaining juice.

Slice the pork loin and serve it with a little of the strained juice along with 3-4 pieces of caramelized apples.

Wine to pair:

Trentino Cabernet Sauvignon Codros 2015 La Vis

Rich ruby red in color, it is complex to the nose, with notes of balsam and spice, which later turn to blueberry, mint and cardamom, and delicate hints of vanilla. The flavor is full and lingering. Soft tannins fully harmonize with fruity flavors and salty acidity, with a long, lingering finish.

Production area: the hamlet of Pressano in the municipality of Lavis, a classic area for this grape variety. Clayey loamy soil, well-drained, fertile and deep, vineyards at 380 meters of altitude, exposed to west, southwest. The choice of the sites stem from the “wine zoning project” that has represented the winery’s underlying philosophy for over 30 years

Grape variety: Cabernet Sauvignon with traditional training system, simple Trentino pergola, with a planting density of 5,000 vines/ha.

Grape harvest: Manual harvesting in Mid-October.

Vinification: fermentation at controlled temperatures in stainless steel tanks, malolactic fermentation and ageing in French oak barriques for approximately 18 months before bottling, and further ageing in bottle for a minimum of 10 months.

Alcohol content: 13% Vol.

Serving temperature: 18-20°C.

THIS RECIPE IS OFFERED BY LA-VIS

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