Braised Pork Loin with Cream and Caraway RecipeOrigin: Germany Period: Traditional |
Ingredients:
2.3 kg loin of pork, boned and rolled, rind removed 
Braised Pork Loin with Cream and Caraway Preparation:Method:Dry the pork as best you can by patting with kitchen paper then season liberally with salt and freshly-ground black paper. Meanwhile melt the butter and oil in a large flame-proof casserole. Heat until the butter stops foaming then add the pork and brown on all sides. Remove from the pan and set aside. Add the chopped onions to the pan and cook, stirring occasionally, for 20 minutes, or until the onions turn a golden brown. Remove any excess fat then stir the paprika, white wine and chicken stock into the onions. Season with the caraway seeds and salt and pepper. Bring the mixture to a boil and cook for a few minutes before returning the meat to the pan. Cover the casserole dish and place in an oven pre-heated to 170°C. Cook for 2 hours, or until the meat is tender. Remove the meat, remove any string and keep warm. Meanwhile, strain the sauce into a small saucepan, bring to a rapid boil and continue cooking until the sauce has reduced by a quarter. Stir-in the beure manie at this point a little at a time and continue to boil, stirring constantly, until the sauce thickens. Stir the sour cream and chives into the sauce and allow to warm through (but do not boil). Serve immediately. |
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