Pork loin with plum This is a traditional dish of Polish cuisine. It is a great proposition for a festive table, but you can as well enjoy its taste every day, eating it for dinner or as a sausage for sandwiches. In order for the meat to be fragile and expressive, it should be properly marinated. It is worth using herbs such as marjoram, savory or rosemary. Onion and garlic will also add character to him. Pork loin comes out juicy, fragile and so deliciousthat you will gladly reach for an more.
To prepare this recipe, you will need:
- 1 kg of bone without bone,
- 150 g of dried plums,
- 100 ml of red, dry wine,
- 4 cloves of garlic,
- 1 onion,
- 1 teaspoon of marjoram,
- ½ teaspoon of savory,
- ½ teaspoon rosemary,
- salt, freshly ground pepper (to taste),
- 4 tablespoons of rapeseed oil,
- 1 cup of meat broth.
Soak plums in wine (leave them for at least an hour). Wash the pork thoroughly and dry it with a paper towel. Make a long, thin, sharp knife in the meat – cut it along the center so that the “pocket” for dried plums is formed. Push the drained plums into the pork loin.
Peel garlic cloves. Cut them into slices. Cut small pockets on the pork surface. Put garlic into them. Rub the meat with salt, pepper and herbs mixed with 2 tablespoons of oil. Wrap with cling film and put in the fridge for a few hours – preferably for the whole night.
Heat 2 tablespoons of oil in a frying pan. Briefly fry the pork on it from all sides. Remove the meat from the pan and transfer to an ovenproof dish.
Peel the onion and cut into half slices. Fry it in a pan where the meat was fried. When the onion is fine, pour the broth into the pan. Boil it, moving the pan so that the broth mixes with its contents. Slightly cool it and pour into a dish with a pork loin.
Put the heat -resistant dish in the oven preheated to 200 ° C (after 10 minutes lower the temperature to 160 ° C). Bake for an hour, from time to time watering the meat with sauce.
Take the pork out of the oven and wait several minutes with cutting it. Serve in slices with any selected additions, for example potatoes and salad. When the meat cools down completely, you can also cut them into thin slices and eat like a sausage.
Sources: Terazpoczy.pl
