I tried on vacation, now I do it once a week. Pork loin in Masurian goes to lick your fingers

On vacation in Masuria in one of the restaurants I ordered pork loin. What I got exceeded my expectations. Instead of fragile, but dry meat, I tasted juicy and full of spicy aroma. Today, the whole family is delighted with this recipe, and I often do it for dinner and every family party.

Pork loin is quite dry meat by nature. Some thermal machining additionally dries it, which means that the plate often lands on a small sole, which is chewed for 10 minutes. For this reason, I didn’t do it for Sunday dinner. My family did not like him, and I was not looking for a recipe that could change it. Fortunately, the recipe found me.

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Pork loin in Masuria changed my perception of this meat. The key to success is proper processing. In this recipe Pork loin is stewed in an aromatic sauce based on plum jam. Thanks to this, it maintains high humidity and soaks in a sweet and spicy aroma.

You can prepare pork loin in Masuria in two ways – cut it into slices and pour over the sauce or prepare in a piece and cut only before serving. You need to prepare the pork loin in Masuria:

• bone -free pork – 1 kg,
• vegetable broth – 0.5 l,
• dry red wine – 200 ml,
• butter (preferably clarified) – 50 g,
• plum jam without sugar – 30 g,
• breadcrumbs – 30 g.

Spices:

• cloves – 4 pcs.
• allspice – 3 grains,
• sugar – 1 teaspoon,
• flour – 1 tbsp,
• salt and pepper to taste.

How to prepare a pork loin in Masurian?

1. First, wash the loin thoroughly and rub it with salt and pepper. Leave for a little so that the meat soaks with spices.
2. Boil the meat in vegetable broth, then remove it and dry it.
3. Melt the butter and fry the meat on each side in a large frying pan.
4. Then move them to the pot and sprinkle with breadcrumbs.
5. Combine the vegetable broth with plum jam and sugar after cooking. Pour the meat and season with cloves and allspice. Stew meat in a decoction for 1.5-2 hours until it is soft. Make sure it doesn’t stick to the bottom.
6. At the end of cooking, add red wine and thicken the sauce with flour with the addition of a few tablespoons of broth or water. Cook for another 15 minutes until the sauce thickens.

It tastes great meat both hot and cold in the form of an appetizer. So you can prepare different variations of dishes for lunch or a family dinner.

Source: NowowoPuje.pl