Herb encrusted pork loin with saffron-apple compote Recipe | Braun EG

Ingredients

• 750 grams pork loin, trimmed of fat
• 60 ml olive oil
• 1 sprig of rosemary
• 4 cloves garlic, crushed
• to taste salt
• to taste ground black pepper
• 2 cloves garlic, crushed
• 1 bunch parsley
• 1 sprig of fresh thyme
• 1 sprig of fresh rosemary
• 3 tbsp. olive oil
• 50 grams breadcrumbs
• 4 apples, red, peeled & chopped
• 2 large shallots
• 2 cm ginger root, peeled and finely chopped
• 1 clove garlic, finely chopped
• 2 tbsp. olive oil
• pinch of saffron threads
• 80 grams sugar
• 2 tbsp. apple cider vinegar