Braised Pork Loin, Flanders Style

Braised Pork Loin, Flanders Style Recipe

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Mikekey *

By
@Mikekey

This is the method wild boar used to be cooked, but works well with domestic pork. Serve with parsley potatoes.

Rating:

☆☆☆☆☆ 0 votes

Serves:
4-6
Prep:
30 Min
Cook:
1 Hr 30 Min
Method:
Stove Top

Ingredients

  • 1
    (2-3lbs) boneless pork loin roast
  • 1 medium
    yellow onion, peeled and chopped
  • 2
    carrots, peeled and cut into 1/2 inch cubes
  • 1 stick
    celery, cut into 1/4 inch cubes
  • 1 clove
    garlic, peeled and crushed
  • 3 sprig(s)
    parsley
  • 1 sprig(s)
    thyme
  • 1 large
    bay leaf
  • 6
    juniper berries
  • ·
    salt and pepper, to taste
  • 3 c
    full-bodied red wine, such as burgundy
  • 1 Tbsp
    raspberry vinegar (or red wine vinegar)
  • 4 Tbsp
    butter, unsalted (divided)
  • 2 Tbsp
    vegetable oil
  • 1/2 c
    cognac
  • 1-2 Tbsp
    red currant jelly
  • 1-2 tsp
    potato starch

How to Make Braised Pork Loin, Flanders Style

Step-by-Step

  1. One day before serving, place meat and next 9 ingredients (through salt and pepper) in a large glass bowl. Pour in enough wine to cover meat and add vinegar. Cover with plastic wrap and refrigerate overnight (or up to 2 days).
  2. Remove meat from marinade and pat dry with paper towels.
  3. Heat half the butter and the oil in a large Dutch oven over high heat until hot but not smoking. Reduce heat to medium, add the meat and brown on all sides, about 15 minutes.
  4. Remove pan from heat and pour Cognac over, light with a long fireplace lighter or long wooden match. When flame goes out, pour marinade into pan.
  5. Simmer, partially covered, over low heat until meat is tender, about 1 hour.
  6. Transfer meat to cutting board and let rest 10 minutes.
  7. Remove parsley stems, thyme stems and bay leaf from juices; discard. Remove vegetables with slotted spoon and reserve.
  8. Bring cooking liquid to a boil over high heat and boil, uncovered, for 5-7 minutes, until reduced by one third.
  9. Puree the cooking liquid and vegetables in a blender until smooth. Return to pan and reheat. Stir in red currant jelly.
  10. If sauce needs thickening, mix a little potato starch with 1 tablespoon water and whisk into sauce. Whisk in remaining butter (do not boil).
  11. Slice meat and serve with sauce.

Printable Recipe Card

About Braised Pork Loin, Flanders Style

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Dutch




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