Spiked Pork Loins

marcheva14marcheva14
MasterChef
42153k153
Topato
Translated by
Topato
Spiked Pork Loins
Image: marcheva14
1 / 2
23/10/2017
Favorites
Cook
Add
Report
Preparation
30 min.
Cooking
90 min.
Тotal
120 min.
Servings
6
"Aromatic and juicy Spiked Pork Loins that`ll hypnotize you."

Ingredients

  • pork loins - 17.5 oz (500 g)
  • mustard - 1 tbsp
  • black pepper - 1 tsp, ground + 1 pinch peppercorns and ground mix
  • salt - 1/2 tsp
  • thyme - 3 pinches
  • pepperoncino - 1 tsp
  • carrots - 1 - 2
  • garlic - 2 cloves
  • peppers - 1, light green
  • olive oil - for crisping + 3 1/3 tbsp (50 g) butter
  • red wine - 2/5 cup (100 ml)
  • garnish
  • potatoes - 2 lb (1 kg)
  • butter - 1 cup (225 g)
  • nutmeg - 1/2 tsp
measures

How to make

Wash the meat under cold water until it whitens. Dry with paper towels. With a very sharp, thin and long knife, cut off the unneeded fat, even though there's barely any in pork loins. Wash the carrots and cut them into long rectangles, cut the garlic into slices and the pepper - into long and narrow strips.

With a knife, make incisions in the pork loins and place a piece of carrot, black pepper grain into each. Make another set of incisions, this time with garlic and black pepper grains only, then another with peppers, alternating on all sides of the loins until out of products. Place any leftovers in the tray in which you'll be baking the meat.

Season the spiked pork loins with salt and black pepper. Pour a little olive oil in a small bowl, add the thyme, pepperoncino, mustard and smear it on thick with a brush all over the meat. Leave it for several hours in the fridge or overnight to take in the aromas.

After the time has elapsed, bake in a pot with olive oil and butter until it gains a brown crisp on all sides. Deglaze the sauce with 2/5 cup (100 ml) quality red wine. Put the braised meat in a suitable container, pour on the sauce and bake at 350°F (175 °C) for about 1 1/2 hours. Let it cool and then cut with a sharp flat knife into slices.

The garnish consists of boiled potatoes crushed with a masher and butter and nutmeg added for flavor. Stir for a decent amount of time with the potato masher so that it takes in air and becomes fluffy. I never use milk when making mashed potatoes.

Source: Mom's recipes.

Notes: I used a quality Cabernet Sauvignon red wine. In one of the photos I've shown what container I used for baking the spiked loins. If you don't have a similar one, you can easily use a deep glass cook pot.

Rating

5
51
40
30
20
10
Give your rating:
Facebook
Favorites
Twitter
Pinterest