for 4 person

Preparation

1 kg	pork loin, on the bone, ordered from butcher

Meat

2 tbsp	clarified butter
1 tsp	salt
a little	pepper
1	onion, cut into thin slices
200 g	carrots, cut into slices approx. 1 cm wide
200 g	celeriac, cut into slices approx. 1 cm wide
1 sprig	rosemary
1	clove
1 tbsp	tomato puree
2 dl	red wine
1 dl	balsamic vinegar
2 dl	meat bouillon

Sauce

1 tsp	Maizena cornflour
1 tbsp	water
	salt and pepper to taste

How it's done

Preparation

Remove the meat from the fridge approx. 1 hr. prior to cooking.

Meat

Heat the clarified butter in a frying pan. Season the meat, brown all over for approx. 5 mins., only turning when a crust has formed. Remove the meat, place in the dish, set aside. Place the onion, carrots, celeriac, rosemary and clove in the same pan, stir fry for approx. 5 mins. Add the tomato puree and stir fry for approx. 3 mins. Pour in the wine and balsamic, reduce by half. Add the stock, bring to the boil. Pour the sauce over the meat, insert the meat thermometer into the thickest part.

Braise

Approx. 40 mins. in the centre of an oven preheated to 180 °C. Baste the meat with the liquid 3-4 times during cooking. The core temperature should be approx. 65 °C. Remove the meat from the oven.

Sauce

Pour the resulting jus through a sieve into a pan, set aside the vegetables, bring the jus to the boil. Mix the cornflour with the water, add to the pan while stirring, bring to the boil, simmer for approx. 5 mins., season. Return the vegetables to the pan. Carve the meat across the grain and serve with the sauce.

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