Pork loin, spicy apple-chili jam and crispy pork crackling


Creamy, rich, just an overall comfort food! Pairing classcial ingredients like pork, corn and apple this dish will set a smile on your face for sure! The apple jam can be used for a lot of different things like pancakes, cheese and other desserts!


For 2 people


  • 120 gr polenta
  • 150 ml milk
  • 600 ml water
  • salt
  • 50 g butter
  • 50 g grated parmesan
  • extra milk for consistency

Apple-chili jam:

  • 2 braeburn apples
  • 100 ml apple cider
  • 100 ml apple juice
  • 50 g butter
  • 25 ml apple cider vinegar
  • red chili flakes
  • nutmeg
  • sugar, salt


  • 2 slices pork loin
  • vegetable oil
  • salt, pepper

Apple-cider sauce:

  • ½ onion
  • 1 tsp. Dijon mustard
  • 2 sage leaves
  • 200 ml apple cider
  • 200 ml vegetable stock
  • 200 ml cream
  • salt, pepper

Pork crackling:

  • 500 g piece of pork rind
  • salt, pepper
  • vegetable oil


  1. Preheat the oven on 210°C. Score the pork rind with a crafting knife/stanley knife and place it with the scored side up on a baking tray. Brush it with oil and sprinkle with salt and pepper.
    Roast it in the oven for 40 to 50 minutes or until it is golden and starts turning crisp.
    Take it out of the oven and let it cool down and harden, then break it apart and crumble for the decoration. This amount of pork rind will be plenty for this recipe, but it will make an amazing snack as well.
  2. Mix the milk and the water together in a pot and bring to a boil. When it reaches this point turn the heat down to the smallest setting and put the polenta into it in one go. Keep stirring now with a whisk until the mixture thickens. Put a lid on top of the pot and mix every 5 – 10 minutes for 30 minutes.
  3. Decore and peel the apples, cut them up into even small pieces. Melt some butter in a pan, add the apples and add the vinegar and 30 g of sugar. Stir the mixture regularly while adding a pinch of red chili flakes, grated nutmeg and salt. Add the cider and the juice and let the mixture simmer away until the apples have become so soft that they dissolve on their own.
  4. Preheat the oven to 80°C, drizzle the pork pieces with some vegetable oil, salt and pepper. Heat a pan to medium high heat and sear the pork for 5 minutes each side. During that time, cut up the onion in small pieces. Place the pork pieces on a plate/tray and place them in an oven to finish.
  5. In the same pan that you seared the pork in, add the onions and let them gain a little colour. Add the Dijon mustard and the sage leaves and deglaze with the cider. When the cider has reduced to ¼ of its original mass, add the cider. Repeat the procedure, add the cream and season to taste. Strain the sauce through a fine sieve into a small pan but retain the onions.
  6. Before serving, heat the pan with the polenta up again and add the butter and parmesan. Push the apple-chili jam through a fine strainer if you want a finer texture but you can leave it a bit coarser with pieces in there as well.
  7. I like to decorate the plate with some extra cayenne pepper, dried and chopped up sage leaves and the small onion pieces since they have an amazing flavour and a nice texture as well. The pork crackling is just crushed and sprinkled on top.

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