LOMBO di MAIALE BRASATO
al PINOT GRIGIO
Pork Loin Braised in White Wine
Ingredients
2-3 lb. Boneless pork loin
2 tbsp. Olive oil
1 tbsp. Unsalted butter
1 medium Red onion, sliced 1bout 1/4”
1 medium Carrot, peeled and cut into 1” chunks
1 rib Celery, cut into 1” chunks
4 oz. Mushrooms (white or button), quartered and sautéed in butter
2-3 c. Pinot Grigio
1/4 tsp. Dried tarragon
1 clove Garlic, smash peeled
1 Bay leaf
2 tbsp. Unbleached flour
1 c. Vegetable stock
Kosher salt
Ground black pepper
1/4 c. Chopped parsley for garnish
Directions
• Preheat oven to 325º F.
• In a Dutch oven, heat the oil over medium heat, then melt the butter into it.
• Pat dry the pork loin with paper towels.
• Season liberally with some salt and pepper.
• Sear the loin on all sides until a rich brown bark is formed.
• Set aside and tent with foil.
• Add the onion and garlic, and sautée for 2-3 minutes.
• Remove the onion and set aside.
• Add the carrot and celery to the pot.
• Return the pork loin to the pot (with the garlic) on top of the carrot and celery.
• Add the bay leaf and wine. The wine should be 1/2 to 2/3 up the side of the pork. Adjust the amount of wine as necessary to this end.
• Shut off the flame, cover and place the pot in the oven.
• Cook for 2 to 2-1/2 hours, until an instant-read thermometer reads 145º-150º F. Adjust the oven temperature so that the liquid is just simmering.
• After about 90 minutes, add the sautéed onion and mushrooms to the pot, cover and return to the oven.
• Remove the pork to a carving board and tent with foil while we prepare the sauce.
• Strain the liquid through a sieve into a large sauce pan.
• Remove the garlic and bay leaf, and discard. Set the vegetables aside.
• Place the saucepan over medium-high heat.
• Add the vegetable stock, tarragon, and slowly whisk in the flour (so that clumps don’t form).
• Cover and bring to a boil.
• Uncover and simmer until reduced by about half.
• Taste and adjust the seasoning as necessary.
• Slice the pork into about 3/4” pieces (across the grain).
• Return the pork and vegetables to the Dutch oven.
• Place over medium heat, and pour the sauce over all.
• Cover, and occasionally baste the pork and vegetables for 4-5 minutes to reheat.
• Transfer the vegetables to a serving platter.
• Arrange the sliced pork over the vegetables, and drizzle some of the sauce over top. Place the remaining sauce in a gravy boat or bowl for serving.
• Garnish the platter with the parsley, and serve.
Again, this has probably been done by someone, somewhere else, so I won’t call it “mine.” I just took classic braising method, and combined different flavors I know to produce layers of wonderful flavor.
I have served this with the same wine used in preparation (naturally), buttered (new) potatoes, and a light creamed spinach for a well turned-out dinner, pleasing to my guests.
Comments
Post a Comment