Pork Loin “Sandwich” with Crispy Crust of Nordic Flavours


Pork Loin “Sandwich” with Crispy Crust of Nordic Flavours

  • 30 minutes
  • 6 minutes
  • 4 serves


  • 400g bone-less Omega 3 Pork Loin / Omega 3 Pork Ribeye
  • 1/2 apple
  • 4 tbs of hazelnuts
  • 2 cloves of garlic
  • 6 prunes
  • butter
  • rapeseed oil
  • salt
  • pepper


1. Take the Omega 3 Pork Loin out of the fridge 20 minutes prior to cooking to allow the meat to warm up for a juicier and more tender end result.

2. Slice the meat into 10-12 mm thick slices.

3. Add a tsp of butter, Rapeseed oil and garlic into a heated pan. Cut the garlic cloves in half and put them into the frying pan. Roast the hazelnuts for a couple of minutes to a nice brown colour. Season with a dash of salt.

4. Cut the hazelnuts, apple and prunes into 3-5 mm cubes, and mix them well together.

5. Place a dry pan on high heat. Sear the pork loin slices in a mixture of butter (50%) and rapeseed oil (50%) for 2 minutes on each side. Season with salt and pepper.

6. Turn off heat and leave the meat in the pan allowing it to cook for another 2 minutes.

7. Sprinkle the mixture of hazelnut, apple, prune cubes on the meat and then remove the meat from the pan.

8. Let the meat rest for 5 minutes. Slice the meat in half and serve.