Braised Pork Loin
"This is the method wild boar used to be cooked in Flanders, but works well with domestic pork. Serve with parsley potatoes. This takes 2 days to prepare, so plan accordingly."
Original is 4-6 servings
Ingredients
Nutritional
- Serving Size: 1 (709.9 g)
- Calories 1120.6
- Total Fat - 54.1 g
- Saturated Fat - 17.1 g
- Cholesterol - 196 mg
- Sodium - 300.8 mg
- Total Carbohydrate - 77.6 g
- Dietary Fiber - 15.4 g
- Sugars - 34.2 g
- Protein - 87.5 g
- Calcium - 284 mg
- Iron - 9.5 mg
- Vitamin C - 88.9 mg
- Thiamin - 2 mg
Step by Step Method
Step 1
One day before serving, place meat and next 9 ingredients (through salt and pepper) in a large glass bowl. Pour in enough wine to cover meat and add vinegar. Cover with plastic wrap and refrigerate overnight (or up to 2 days).
Step 2
Remove meat from marinade and pat dry with paper towels.
Step 3
Heat half the butter and the oil in a large Dutch oven over high heat until hot but not smoking. Reduce heat to medium, add the meat and brown on all sides, about 15 minutes.
Step 4
Remove pan from heat and pour Cognac over, light with a long fireplace lighter or long wooden match. When flame goes out, pour marinade into pan.
Step 5
Simmer, partially covered, over low heat until meat is tender, about 1 hour.
Step 6
Transfer meat to cutting board and let rest 10 minutes.
Step 7
Remove parsley stems, thyme stems and bay leaf from juices; discard. Remove vegetables with slotted spoon and reserve.
Step 8
Bring cooking liquid to a boil over high heat and boil, uncovered, for 5-7 minutes, until reduced by one third.
Step 9
Puree the cooking liquid and vegetables in a blender until smooth. Return to pan and reheat. Stir in red currant jelly.
Step 10
If sauce needs thickening, mix a little potato starch with 1 tablespoon water and whisk into sauce. Whisk in remaining butter (do not boil).
Step 11
Slice meat and serve with sauce.
Tips
No special items needed.
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