Real Recipes From Real Home Cooks ®

braised pork loin, flanders style

Recipe by
Mikekey *
Seattle, WA

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

yield 4 -6
prep time 30 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For braised pork loin, flanders style

  • 1
    (2-3lbs) boneless pork loin roast
  • 1 md
    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
  • 1 sprig
  • 1 lg
    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
  • 1-2 Tbsp
    red currant jelly
  • 1-2 tsp
    potato starch

How To Make braised pork loin, flanders style

  • 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.

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