Glazed pork loin
25 g (0.88 oz) butter
1 kg (2.2 pound) pork loin
200 g (7.05 oz) onion
100 g (3.53 oz) apple
10 g (0.35 oz) salt
1 g (0.04 oz) black pepper
200 ml (6.76 fl oz) water
40 g (1.41 oz) molasses

Pickled apples and cucumber
60 ml (2.03 fl oz) apple cider vinegar
120 g (4.23 oz) sugar
200 g (7.05 oz) apples
350 g (12.35 oz) cucumber

Pommes maxime
400 g (14.11 oz) potatoes
25 g (0.88 oz) oil

Instructions

Glazed pork loin
Heat up a large pot over high heat and add the butter.
Add the pork loin and fry on all sides for 5 minutes.
Chop up the onions and apples and add to the pot. Fry for 4 minutes.
Add the salt, pepper and water. Cover the pot with a lid and turn down the heat to low.
Braise for 40 minutes or until the pork has an inner temperature of 80° C (176 degrees Fahrenheit).
Transfer the pork loin to a separate dish and tent it with tin foil.
Sieve the pan juices and then pour it back into the pan.
Add the molasses to the pot and stir. Put the heat on to high and reduce the liquid until it is sticky while stirring continuously.

Pickled apples and cucumber
Boil the apple cider vinegar and sugar until the sugar has dissolved.
Cool the pickling liquid slightly.
Slice the apples and cucumber on a mandoline and add them to the pickling liquid.
Let the apples marinate for at least 10 minutes.

Pommes maxime
Preheat the oven to 160° C (320 degrees Fahrenheit). Peel the potatoes and slice very thin on a mandoline.
Arrange the potato slices on a baking paper lined baking sheet.
Brush lightly with oil and cover with another sheet of baking paper.
Weigh down the potatoes with a baking sheet.
Bake for 10-15 minutes or until the potatoes are golden brown and crispy. Let the potatoes cool down slightly before moving them.

Assembly
Cut the pork loin into bite size squares. Dip the squares into the glaze.
Add the pork in two rows on the plates.
Stick the pommes maxime between the pork rows.
Arrange pickled apples and cucumber salad on the plates.