Braised Pork Loin with Vegetables and Sour Cream

Ingredients

• pork loin 400 grams
• white onion 100 grams
• carrot 300 grams
• mushroom 300 grams
• garlic clove 4 cloves
• tomato 200 grams
• extra virgin olive oil 6 tablespoons
• clarified butter 2 tablespoons
• water 250 milliliters
• Herbes de Provence 1 tablespoon
• marjoram 1 tablespoon
• salt 1 teaspoon
• soy sauce 3 tablespoons
• sour cream 3 tablespoons
• wheat flour 1 teaspoon
• potato starch 1 teaspoon

Tools

• pan
• spoon
• knife
• bowl

Instructions

1. Trim the pork loin slices of any connective tissue. Season both sides with herbal pepper and marjoram.
2. Peel the carrots, mushrooms, onions, and garlic. Slice the carrots into rounds, cut the mushrooms into bite-sized pieces, and slice the onion into feathers or rings. Cut the tomatoes into pieces the size of the mushrooms (if they are large). Leave the garlic cloves whole.
3. Heat olive oil in a large skillet. Add the onion, carrot, mushrooms, and garlic cloves. Sauté over high heat for about 5 minutes.
4. Pour the water into the skillet, add soy sauce, salt, and the pork loin slices. Cover the skillet with a lid and braise the meat with the vegetables over low heat for about 1 hour, without uncovering.
5. After an hour, add clarified butter and tomatoes to the vegetables and meat. Cook for a few minutes uncovered.
6. In a small bowl, mix the sour cream with wheat flour and potato starch. To temper the sour cream, add a bit of hot liquid from the skillet and stir.
7. Add the tempered sour cream to the skillet with the meat and vegetables. Mix thoroughly to avoid lumps (you can pour it through a sieve). Cook on very low heat for a moment, then remove from the heat.

Learn More

Explore related articles and tips for this recipe.