Pork Loin with Kohlrabi and Apple

Dinner Jan 28, 2024

Note: Kohlrabi is pretty good raw, but we were quite happy with how it turned out cooked in this dish.

Ingredients:

1 Pork Tenderloin

3 pounds Kohlrabi

1 large Apple

1 Yellow Onion

¾ of a bunch Sage

3 Galric Cloves

⅛ cup All Purpose Flour

½ cup Milk

Vegetable Oil Kosher Salt

Freshly Ground Black Pepper

Directions:

Cover the bottom of a dutch oven with vegetable oil and heat over medium heat

Season the pork loin with salt and pepper and then sear each side in the oil

Remove the pork from the dutch oven and set aside, turn off the burner

Preheat the oven to 400°F (200°C)

Peel or cut off the skin of the kohlrabi

Cut off the rounded sides of the kohlrabi, trying to create as large of a (rectangular) cube as you can

Save what kohlrabi you trimmed away for another use

Peel the skin off the apple

Cut the apple a little off center, trying to avoid the core

Do the same to the other side of the apple, so you have two large cheeks and what's left of the apple is a thick center cut

Cut off the sides of the apple from the core and set aside for later

Trim the apple cheeks to try to square them off, making sure one side is the same height as the kohlrabi cube

Finely dice whatever apple trimmings you have and add to the dutch oven

Finely dice the onion and add to the dutch oven

Mince the garlic cloves and add to the dutch oven

Separate the sage leaves from the stems

Finely mince the stems and add to the dutch oven

Mix the apple, onion, garlic, sage, some black pepper, and some salt together in the dutch oven

Place the pork on top of the mixture in the dutch oven

Finely mince the sage leaves, then mix together with some black pepper and salt

Cut the kohlrabi cube into ¼ inch thick slices

Cut the apple cube into ⅛ inch thick slices

Place two apple slices side by side on top of one slice of kohlrabi

From left to right: layers of apple and kohlrabi on their side, two apple slices on a slice of kohlrabi, and the apple chunks that were added to the bottom of the dutch oven

Season with the sage mix

Place a kohlrabi slice on top of the seasoned apple and kohlrabi

Repeat the alternating layering of apples and kohlrabi and seasoning until you run out

Lay the kohlrabi/apple tower down on its side in the dutch oven, beside the pork

Everything before going in the oven

Place the lid on the dutch oven and cook in oven until the pork reaches and internal temperature of 140°F (60°C)

Remove the dutch oven from the oven

Remove the pork and the kohlrabi/apple from the dutch oven

With an immersion blender, puree the apple and onion mixture that's still in the dutch oven

Turn on low heat and stir in the flour

Add the milk and blend into a thick sauce

Final Notes:

It's been over a month since we ate this, but if I remember correctly, it was really good as is.

Plated final dish

Alt way to eat: Mix the sauce with a cooked grain (I think farro was used here) and cube the pork, apple, and kohlrabi