Loin Of Pork With Onions And White Wine
Serving Size : 6
Ingredients for prepare Loin Of Pork With Onions And White Wine
:
| Amount | Measure | Ingredient - Preparation Method |
lomo de cerdo a la aragonesa
loin of pork with onions and white wine |
| 6 | large slic | pork tenderloin - 3/4" thick |
or 6 pork chops
loin of pork with onions and white wine |
| 4 | tablespoons | olive oil - for marinade |
| 5 | tablespoons | olive oil - for frying |
| 1/2 | | garlic clove |
| 6 | whole | pepper grains |
| 1 | | clove |
| 2 | medium | onions - chopped |
| 1 | tablespoon | wine vinegar |
| 2 | tablespoons | dry white wine |
flour for dusting meat
loin of pork with onions and white wine |
| 1/4 | cup | meat stock or beef bouillon - up to 1/2 |
| 1 | pinch | saffron - see * note |
recipe Loin Of Pork With Onions And White Wine
* Note: To roast saffron, fold grains in a piece
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of paper, place paper on hot plate or any hot surface until paper begins to
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brown. Remove saffron from paper and crush with pestle in a mortar or bowl. Marinate pork overnight in 4 tablespoons
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olive oil mixed with 1/2 clove garlic, the pepper grains, and the clove,
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all crushed to a pulp in a mortar. Chop onions and fry slowly in 2 tablespoons olive oil in a
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casserole. While onions are frying, dip meat in flour and fry it in 3 tablespoons
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very hot olive oil in a large pan. Brown well on both sides. When onions
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are soft and golden, pour in 1 tablespoon vinegar and let boil until liquid has evaporated. Add
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fried slices of meat to onions, pour heated stock or bouillon into frying pan to rinse out all
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meat juice, and pour the stock and meat juice over meat and onions. Add 2 tablespoons dry
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white wine and enough stock or bouillon to just barely cover the meat. Mix a little of
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the juice with a few grains of toasted saffron and stir into casserole. Salt to
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taste and sprinkle with black pepper. Cook uncovered at slow simmer for 20 minutes. As sauce
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thickens, it may stick to bottom of casserole; scrape bottom of pan
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with spatula or flat spoon from time to time to prevent burning. Serve
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in casserole.
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