Pork loin braised with apple cider and garnished with mashed potatoes and sour milk

Ingredients:

• 4 boneless pork loin steaks (150 g each)
• 450 g of medium-sized fingerling potatoes
• 2 cloves of garlic
• 2 tsp chopped fresh sage
• 1 tbsp. l. olive oil
• 1 large red onion, cut into thin slices
• 2 Granny Smith apples, thinly sliced
• 3/4 cup apple cider
• 1/4 cup sour milk

Preparation:

1. Place the potatoes and garlic in a saucepan, cover with cold water, and season with salt. Cover and bring to a boil. Remove the lid and continue cooking for about 15 minutes, until the potatoes are tender. Cover and set aside.
2. Meanwhile, season the ribs on both sides with sage and salt and pepper. Heat a large cast-iron skillet over high heat, add 1 teaspoon of olive oil, and sear the pork loin pieces on both sides until golden brown, about 5 minutes. Transfer them to a plate.
3. Wipe out the skillet and add the remaining 2 teaspoons of olive oil. Add the onions and apples and cook over medium-high heat until golden brown, about 5 minutes. Season with salt and pepper and pour in the cider. Return the meat to the skillet. Cover and cook, turning once, until cooked through, 4-5 minutes. Drain the potatoes, reserving 1/4 cup of the cooking water.
4. Add the sour milk to the potatoes in a saucepan and mash until smooth, adding the reserved cooking water as needed. Season with salt and pepper. Serve with pork loin, onions, and apples. Drizzle with the sauce from the pan.