Wednesday, April 8, 2009

Pork Loin Braised in Red Wine and Vinegar


  • 2 TB butter
  • 1 TB vegetable oil
  • 2 LBs pork loin
  • Salt
  • 1 tsp whole black peppercorsn
  • 2 bay leaves
  • 1/4 cup red wine
  • 1/4 cup vinegar
  • 1 cup water
  • 1 TB flour
  • In a enamelled cast-iron, or other heavy bottomed pot, heat the butter and oil.
  • Put in the meat, fatty side down, brown.
  • Turn the meat, and brown on all sides.
  • Salt evenly on all sides.
  • Lightly grind the black pepper, and add to the pot with the bay leaf.
  • Add the wine and vinegar and scrape the pan.
  • Turn the heat to low, cover the pot tightly.
  • Cook until the meat thermometer reads 160 degrees.
  • Transfer the pork to a plate and let rest, while making gravy.
  • Add 1 cup of water to the meat juices.
  • In a small bowl, slowly add some of the diluted meat juices, 1 tsp at a time, to a tablespoon of flour, until the flour turns into a thin paste.
  • Add the paste to the meat juices in the pan, and whisk continuously until the juices thicken into a gravy.
  • Slice the meat thinly and serve with gravy.

No comments:

Post a Comment