Tuesday, March 3, 2009

Braised Pork Loin

Try this delicious recipe for pork loin. It yields 6 servings.

2 tablespoons coarse salt (some extra for potatoes)
½ teaspoon freshly ground pepper (some extra for potatoes)
½ teaspoon ground coriander
½ teaspoon ground mustard
1 boneless pork loin, about 2 pounds, tied
2 tablespoons olive oil and (some extra for potatoes)
2 ½ cups dry white wine
8 red potatoes, quartered
10 carrots, peeled and trimmed
1 onion, sliced
3 garlic cloves, crushed with the flat side of a large knife
6 portobello mushrooms tops, thickly sliced

Combine salt and spices, then coat the pork with the spice mixture, and let stand at room temperature 30 minutes. In a separate bowl coat quartered potatoes in olive oil, salt and pepper, and set aside.

Heat a large Dutch oven (or any large pot with a thick bottom) over medium-high heat. Add oil. Add pork to pot. Sear pork until golden, turning with tongs, about 2 minutes per side. Stir in wine and scraping bottom of pot to loosen browned bits. Bring to a boil. Reduce heat to medium-low. Partially cover, and simmer for 25 minutes, basting meat with cooking liquid several times and turning once. Remove pork from pot, and set aside.

Stir in potatoes, simmer covered for 5 minutes. Stir in carrots, onions, and garlic. Simmer, uncovered, 10 minutes then add the mushrooms. Make a well in center; return pork to pot. Simmer until vegetables are tender and a meat thermometer inserted into center of pork registers 145 degrees for medium, about 15 minutes. Let rest in pot 5 to 10 minutes before slicing. Transfer the vegetables to a platter with the sliced pork. Pour sauce through a fine sieve into a bowl; pour over pork.

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