Braised Pork Loin Franz JosephFrom merlin 8 years ago
- 4 lb boneless pork loin shopping list
- 2 T. kosher salt shopping list
- 3 T. olive oil shopping list
- 4 large leeks shopping list
- 2 T. crushed garlic shopping list
- 2 large sweet onions, chopped shopping list
- 1 10 oz can beef consommé shopping list
- 10 oz tomato sauce shopping list
- 10 oz Riesling shopping list
- 2 T. red wine vinegar shopping list
- 4 T. sugar or Splenda shopping list
- ½ c. gin, or ½ c. vodka with 6 crushed juniper berries shopping list
- 5 T. thyme leaves shopping list
- 50 sage leaves, minced shopping list
- 1 T. hot Hungarian paprika shopping list
- 3 T. sweet butter shopping list
- 5 T. Wondra shopping list
- water as needed shopping list
- black pepper to taste shopping list
- sour cream shopping list
- egg noodles or rice shopping list
How to make it
- 1) Rinse pork and pat dry. Cover both sides with salt and allow to sit 10 minutes while you prepare the vegetables.
- 2) Carefully rinse the leeks inside and out. Dirt often gets inside. Cut away the leaves and bottom and cut the white part into 1” rounds.
- 3) In a pan, brown the pork on all sides in olive oil.
- 4) In a large crock pot, combine consommé, vinegar, sugar, tomato sauce, sage, garlic, paprika, thyme and wine and gin or vodka. Mix thoroughly.
- 5) Immerse pork in liquid. Cover with onions, leeks and butter.
- 6) Cook on high for 6-8 hours. Meat should be fork tender.
- 7) If the sauce is too strong after 6 hours, add some water. The sauce should be plenty spicy, but if you wish more, add black pepper.
- 8) When the pork is near ready, add 5 T. Wondra flour and stir in.
- 9) When done, carefully remove pork and slice into thick slices with a very sharp knife.
- 10) Serve pork covered with sauce on noodles or rice with a dollop of sour cream on top. Noodles are more authentic, though I prefer rice.
The Cookmerlin San Francisco, CA
The Rating2 people
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