Indian-style pork loin

We've finally finished the apple harvest, they're much better than last year! Safely packed in cartons and filling the basement with their distinctive fragance, they should see us through part of the winter. So time to revisit some of the apple recipes...

La petite virée en Inde inspired me for this weekend's recipe.

Marinade preparation (previous day) : 20 minutes

Cooking : 1 h00

Ingredients for 4

1 pork loin (4 ribs)

4 large apples

30 gr butter

1 piece of fresh coconut

Salt

Marinade :

1 chopped shallot

1 pressed garlic glove

1 pinch of powdered ginger

1 pinch of chili powder

2 tbsp curry powder

1 tbsp cumin powder

1 pinch pepper

20 cl dry white wine

4 tbsp olive oil

• The previous day, pour the olive oil and the white wine into a deep dish, add the chopped shallot, the pressed garlic and all the spices. Mix well.
• Brush the pork loin with the marinade, then place it in the dish. Cover, and leave in the fridge for 12 hours, turning once.

• Preaheat the oven to 180° (mk.6). Place the pork in an oven dish, season with salt and pepper.
• Bake for 1 hour, basting from time to time with the marinade.
• Wash the apples and cut into quarters.
• Fry in butter for around 5 minutes until the apples become tender.
• Cut the coconut into flakes.

Serve the pork hot accompanied by the apples, covered with cocunut flakes, and served for example with Roast Potatoes