I love the result of this recipe for pork. As a mint leaf lover, I always wanted to look for new ways of pairing it. I have seen meat dishes that go with mint leave sauce (lamb usually) but not with fresh mint leaves. I only eat fresh mint leaves with curry laksa or assam laksa, two local dishes, but not with a western dish before. The practice of using fresh herns and leafy vegetables with a main dish is common in Thailand and Vietnam. Basil leaves, mint, coriander, banana palm heart, young leaves of cashew tree, and pepper leaves are all used like a free form salad, served fresh and plain with several types of main dishes. I wish I had known that mint would go so well with pork loin. Take a bite of the meat with this rich sauce recipe sauce together with a few pieces of mint leaves……MMMM…. a burst of flavor! This recipe is good to be served to guests as a main meal for dinner. I served it with caramelized carrots, mashed potatos, and a glass of inexpensive but approachable Australian Cabernet.
1 pc 500gm pork loin with the fat on
1 tb olive oil
2 cups of mint leaves
1 medium white onion, section into 6
6 bibs of roasted garlic
3 sprigs of thyme
1 tb caraway seeds
1 tb black pepper corn
5 cups chicken stock
2 red apples, take out core and seeds, diced
Heat olive oil in pan and seared the pork loin. Add (A) and the now seared pork loin into crock pot or slow cooker pot. Cook on high for 2 hours and low for an additional hour. Dish out the pork loin and cut into ½ in thick slices (or fork sized pulled chunks if you have family members that prefer to use chopsticks). Pour the pan juices and the rest of the sauce ingredients into the blender and blend well. Sieve the sauce into a sauce pot. Bring to simmer and stirring frequently reduce the volume by half. Spread mint leaves on the serving plate and place slices of pork loin on top. Pour sauce over and serve.