Sobrasada and Rosemary-Crusted Pork with Saffron-Apple Compote

Name: Sobrasada and Rosemary-Crusted Pork with Saffron-Apple Compote
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Spanish
Ingredients: 750 g/1 lb 10 oz pork loin, trimmed; 4 garlic cloves, crushed; 60 g/2 oz sobrasada; 1 sprig rosemary, finely chopped; 1½ tsp Dijon mustard; 50 g/1¾ oz/1 cup breadcrumbs; 2 tbsp olive oil; 2 large shallots, finely chopped; 2 cm/1 in piece of root ginger, peeled and finely chopped; 1 garlic clove, finely chopped; 4 red apples, peeled and chopped; 1 large pinch saffron strands; 80 g/3 oz/scant ½ cup caster (superfine) sugar; 2 tbsp cider vinegar; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
1 hr 15

Appears in

The Sun-Soaked Plate

By Marc Fosh

Published 2026

About

Ingredients

750 g/1 lb 10 oz pork loin, trimmed
60

Europe
Spain
Main course
Mediterranean

Method

If you can’t find sobrasada for this recipe, cooking chorizo is a good alternative, or even ‘nduja from Calabria. This is lovely served with puréed potatoes or celeriac (celery root).

To make the sobrasada and rosemary crust, combine all of the ingredients for the crust in a food processor and pulse several times to form a smooth mixture. Season w