Ingredients & Substitutes

Instructions

1. 1

   Pat dry 1.5 kg of pork loin with paper towels and season generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper all over.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then sear the seasoned pork loin on all sides until nicely browned, about 8-10 minutes total, and set aside.

3. 3

   Add 1 large chopped onion to the same pot and sauté until softened, about 5 minutes, then stir in 2 sliced Granny Smith apples and cook for another 3 minutes.

4. 4

   Deglaze the pot with 100 ml of apple cider vinegar, scraping up any browned bits from the bottom, and allow it to reduce for 2 minutes.

5. 5

   Whisk together 50 grams of tamarind paste, 500 ml of beef broth, 30 grams of brown sugar, and 2 tablespoons of whole grain mustard, then pour this mixture into the pot along with the seared pork loin, 5 juniper berries, and 2 bay leaves.

6. 6

   Bring the liquid to a simmer, then cover the pot and braise in a preheated oven at 160°C (325°F) for 2 to 2.5 hours, or until the pork is fork-tender, flipping halfway through.

7. 7

   Remove the pork from the pot, tent loosely with foil, and let it rest for 10 minutes before slicing, then skim any excess fat from the braising liquid and serve the sauce over the sliced pork.