Crispy Mora Romagnola pork nibbles with alfalfa honey and apples cooked in Sangiovese wine

Type of recipe: Appetizers

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Preparation method:

Place the boned pork loin in an oven pre-heated to 140°C for 45 minutes. In the meantime, cook the apples, peeled and cut into quarters, with the wine in a pan over a moderate heat. Drain and purée the apples. Remove the pork from the oven and cut into portions. Sauté each piece of meat in a non-stick pan until the outside is nice and crispy and then brush with honey. Return to the oven, heated to 210°C, for 10 minutes. Serve.

Preparation method:

Place the boned pork loin in an oven pre-heated to 140°C for 45 minutes. In the meantime, cook the apples, peeled and cut into quarters, with the wine in a pan over a moderate heat. Drain and purée the apples. Remove the pork from the oven and cut into portions. Sauté each piece of meat in a non-stick pan until the outside is nice and crispy and then brush with honey. Return to the oven, heated to 210°C, for 10 minutes. Serve.
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