Pork Loin with Spinach and Applesauce

Pork Loin with Spinach and Applesauce
  • 4 servings
  • 0:20 Preparation
  • 0:25 Cooking
  • 0:45 Total Time


Add all
  • 3 Tbsp.
    (45 mL)

    vegetable oil

  • 1 Tbsp.
    (15 mL)

    chopped garlic

  • 1 Tbsp.
    (15 mL)

    chopped onion

  • 1/2 cup
    (125 mL)

    sliced mushrooms

  • 3 cups
    (750 mL)

    coarsely chopped fresh spinach

  • 1/4 cup
    (60 mL)

    white wine

  • Salt and pepper to taste

  • 4

    pork loin, 1 in. (2.5 cm) thick

  • 227 g

    shredded cheese blend for gratin

  • 1 cup
    (250 mL)

    unsweetened applesauce

  • 1/3 cup
    (80 mL)

    whipping cream

  • 1

    fresh thyme


Preheat oven to 375°F/190°C.

In a skillet, heat half the oil and cook garlic, onion and mushrooms for 1 min.

Add spinach, wine, salt and pepper and continue cooking until spinach wilts. Set aside.

In the same skillet, heat remaining oil and brown meat 30-45 sec. per side over high heat. Transfer to a cookie sheet.

Top each slice with spinach mixture and sprinkle with grated cheese. Bake 15 min.

Meanwhile, heat applesauce, cream and thyme in a small pan for a few minutes.

Serve pork with applesauce.

Round out the meal with tiny red potatoes and shiitake mushrooms.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007