Pork loin in a roasting bag

Ingredients for 4 servings:

• 1 kg pork loin, boneless
• 2 apples, peeled and diced
• 1 onion(s), peeled and diced
• 1 stalk(s) celery, diced, or some celeriac
• 1 tsp Ras el Hanout
• 3 tsp mustard
• 0.2 liters of cider (Sidra, Spanish sparkling apple wine)
• 2 tbsp Salsa Brava or Ajvar
• some clarified butter
• salt and pepper
• Cream, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 45 minutes

Rub the pork loin with mustard and season with salt, pepper, and ras el hanout. Brown on all sides in a pan in a little hot clarified butter. Mix the apples, celery, and onions with the salsa brava and place in a roasting bag. Place the meat on top and pour in the cider. Seal the bag, place it on a baking tray, and pierce the top twice with a fork. Braise the pork loin in an oven preheated to 90°C for about 2.5 hours, until an internal temperature of 60°C is reached (be careful to insert the meat thermometer probe through the top of the bag). When the meat is cooked, open the bag and remove the meat. Place the liquid, apples, and vegetables in a saucepan, bring to a boil, and purée with a hand blender. Add a little more cream, if desired, and season to taste. Cut the meat into nice slices and serve with the sauce.