Roast Pork Loin with Pomegranate Sauce
Loin with pomegranate sauce, pomegranate is a typically autumn fruit that I love. There is always confusion between pomegranate and pomegranate, the pomegranate is the plant, the pomegranate is the fruit. Very often, however, we hear the fruit called pomegranate. In addition to being very good, the pomegranate is rich in beneficial properties, I recommend that you also look at other recipes with pomegranate, you will surely find other recipes to try. Pomegranate is particularly suitable for cooking pork and chicken, and in fact pomegranate sauce is widely used because with its acidic taste, it eliminates any unpleasant flavors that can be perceived with this type of meat, it is just a substitute for wine that is used to blend this type of meat. The pomegranate loin can also be prepared in advance and reheated when serving. Now let's see how to make pork with pomegranate and if you try it let me know.
Ingredients
800 grams of pork loin120 ml of milk2 pomegranates1 celery stalk2 carrots1 red onion1 clove of garlic1/2 glass dry white wine20 grams of cornstarchsaltextra virgin olive oilrosemary (a few sprigs)
Preparation
Let's start by preparing the sauté: after peeling and washing the vegetables, cut them into small pieces. In a saucepan, heat a drizzle of oil together with a clove of garlic and add the vegetables. Let them wilt gently over low heat, stirring occasionally. Once ready, transfer them to a plate and keep them aside. Take the pork loin and massage it with coarse salt and freshly ground black pepper. We tie the meat with kitchen twine to keep the shape during cooking. In the same saucepan used for the sauté, brown the loin over high heat, making sure to brown it evenly on all sides. When it is well browned, deglaze with dry white wine, letting the alcohol evaporate. At this point, put the wilted vegetables back in the pot, add a few sprigs of rosemary and pour in the milk. Cover with a lid and cook over low heat for about 1 hour and 30 minutes, turning the meat occasionally to ensure even cooking. Now let's move on to the preparation of the sauce. Filter the cooking liquid of the meat and blend the vegetables. Add the mashed vegetables and the juice of two pomegranates to the filtered liquid. Transfer everything to a saucepan, return to the heat and add 20 grams of cornstarch, stirring carefully until you get a smooth and velvety sauce. Our Roast Pork Loin with Pomegranate Sauce is ready! Decorate the dish with pomegranate seeds.
Loin with pomegranate sauce, pomegranate is a typically autumn fruit that I love. There is always confusion between pomegranate and pomegranate, the pomegranate is the plant, the pomegranate is the fruit. Very often, however, we hear the fruit called pomegranate. In addition to being very good, the pomegranate is rich in beneficial properties, I recommend that you also look at other recipes with pomegranate, you will surely find other recipes to try. Pomegranate is particularly suitable for cooking pork and chicken, and in fact pomegranate sauce is widely used because with its acidic taste, it eliminates any unpleasant flavors that can be perceived with this type of meat, it is just a substitute for wine that is used to blend this type of meat. The pomegranate loin can also be prepared in advance and reheated when serving. Now let's see how to make pork with pomegranate and if you try it let me know.
Ingredients
800 grams of pork loin
120 ml of milk
2 pomegranates
1 celery stalk
2 carrots
1 red onion
1 clove of garlic
1/2 glass dry white wine
20 grams of cornstarch
salt
extra virgin olive oil
rosemary (a few sprigs)
Preparation
Let's start by preparing the sauté: after peeling and washing the vegetables, cut them into small pieces. In a saucepan, heat a drizzle of oil together with a clove of garlic and add the vegetables. Let them wilt gently over low heat, stirring occasionally. Once ready, transfer them to a plate and keep them aside. Take the pork loin and massage it with coarse salt and freshly ground black pepper. We tie the meat with kitchen twine to keep the shape during cooking. In the same saucepan used for the sauté, brown the loin over high heat, making sure to brown it evenly on all sides. When it is well browned, deglaze with dry white wine, letting the alcohol evaporate. At this point, put the wilted vegetables back in the pot, add a few sprigs of rosemary and pour in the milk. Cover with a lid and cook over low heat for about 1 hour and 30 minutes, turning the meat occasionally to ensure even cooking. Now let's move on to the preparation of the sauce. Filter the cooking liquid of the meat and blend the vegetables. Add the mashed vegetables and the juice of two pomegranates to the filtered liquid. Transfer everything to a saucepan, return to the heat and add 20 grams of cornstarch, stirring carefully until you get a smooth and velvety sauce. Our Roast Pork Loin with Pomegranate Sauce is ready! Decorate the dish with pomegranate seeds.
No comments:
Post a Comment