Pork loin in sauce, no oven

Tender pork loin in a rich vegetable, brandy, and wine sauce, served with mushrooms and potatoes. Easy and no oven needed.

Time: 60 min · Servings: 5 · Calories: 91 kcal

Ingredients

• 1000 piece of pork loin
• 150 units onion
• 100 units carrot
• 10 clove of garlic
• 100 units leek
• 2 leaf of bay leaf
• 10 to taste aromatic herbs
• 30 teaspoon of tomato paste
• 15 tablespoon of wheat flour
• 25 ml brandy
• 125 ml white wine
• 500 ml beef broth
• 10 to taste salt
• 3 to taste pepper
• 30 to taste olive oil
• 300 to taste mushrooms
• 50 to taste ham
• 400 units potatoes

Method

1. Clean the pork loin piece of fat and season with salt and pepper on all sides.
2. Chop the onion, carrot, garlic cloves, and the white part of the leek.
3. Heat a pot with a drizzle of oil and sear the loin over high heat on all sides until golden; remove and set aside.
4. In the same pot, sauté the vegetables with a little salt and the bay leaf over low heat until tender; add the tomato paste and flour, sauté for a couple of minutes without browning the flour.
5. Return the loin to the pot with its juices, add brandy and white wine, let the alcohol evaporate over high heat, deglazing the bottom, add aromatic herbs and beef broth; cover and cook for 20 minutes.
6. Uncover, turn the loin, adjust the broth if necessary, cover and cook for 15-20 more minutes until tender; remove the meat, blend the sauce without the bay leaf, and adjust seasoning and texture.
7. Sauté the mushrooms with a little oil until tender, add minced ham; brown the pre-cooked potatoes in a pan.
8. Slice the loin, cover it with the sauce, and serve with the sautéed mushrooms with ham and the golden potatoes.

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Categories: Meat & Poultry · All recipes

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