INGREDIENTS
1.2kg of Pork loin
15g (1 tbsp) of Butter
Olive oil
1 Onion
1 Carrot
1 stalk of Celery
Rosemary
240ml (1 cup) of White wine
1l (4 cups) of Milk
Salt
Pepper
10g (1 1/2 tbsp) of Cornstarch
For the potatoes:
1kg of Potatoes
Olive oil
Pepper
Salt
Paprika
Rosemary
Thyme
Dry oregano
METHOD
1. Tie the roast and transfer it to the pan with butter and olive oil. Fry on all sides until golden, then add the onion, carrot, celery, rosemary, white wine, and milk. Cover with a lid and cook for 1 hour. Remove from the heat.
2. Transfer the sauce to the bowl and mix it with the immersion blender until smooth.
3. Pour the sauce into the pan and add the cornstarch. Mix for a few minutes to incorporate the cornstarch.
4. Add the potatoes in a pot with water and boil them for 40 minutes. Remove from the heat.
5. Peel the potatoes. Add a drizzle of olive oil to the pan and arrange them to the pan. Add the pepper, salt, paprika, rosemary, thyme, oregano, and olive oil.
6. Transfer the potatoes to the oven and bake them at 230°C/450°F for 30 minutes.
7. Cut the meat into slices and serve with the potatoes on the side. Pour the sauce on the meat slices and decorate with a few figs of rosemary.
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16 окт 2024
