The loin is called the back of the carcass. Despite the fact that this is a very high-calorie product, it also has a number of beneficial properties. The loin contains vitamin B and many useful trace elements - selenium, zinc, fluoride, iodine and iron. Dishes made from tender and fragrant pork loin can become a real decoration of the festive table.
Pork loin with mushroom platter
To prepare pork loin with mushrooms for the festive table, you will need the following products:
- 1 ½ kg of pork loin;
- 300 g of various mushrooms;
- 500 ml of dry red wine;
- 500 ml of meat broth;
- 200 ml of cream;
- 1 tsp. juniper berries;
- 2 tbsp. l. vegetable oil;
- 4 tbsp. l. butter;
- 1 bunch of dill;
- 1 bunch of parsley;
- 2 tbsp. l. lingonberry jam;
- ground black pepper;
- salt.
Rinse the pork loin and pat dry with a paper towel or napkin. Then rub with salt, ground black pepper and mashed juniper berries, then tie the meat with culinary thread.
In a frying pan, heat the vegetable with half a serving of butter and fry the pork for literally 3 minutes on each side. Then remove the meat from the pan, transfer to a deep, refractory dish and place in a warm place.
Thoroughly rinse the dill and parsley greens, dry, chop coarsely and put in the pork fat, pour in the wine and pre-cooked meat broth, bring everything to a boil. Then fill the pork loin with the resulting liquid, cover with a lid and put the meat in the oven for 90 minutes, simmer at 180 ° C.
After this time, remove the meat from the broth and, after removing the culinary thread, place in a warm place, and strain the broth and boil to 250 milliliters. Then pour in the cream, mix well and boil for another third. Add lingonberry jam to the sauce, season with salt and pepper.
Wipe the mushrooms very thoroughly with a damp cloth, peel, cut into slices and fry in the remaining butter. Season with salt and pepper. Place the pork loin on a large platter, decorate with fried mushrooms and serve with the prepared sauce.
Pork loin with horseradish sauce
To prepare pork loin according to this recipe, you need to take:
- 1 kg of pork loin;
- 2 carrots;
- 2 heads of onions;
- 1 celery root;
- peppercorns;
- Bay leaf;
- salt.
For the sauce:
- 1 glass of finely grated horseradish;
- 1 apple;
- ½ glass of broth;
- 1 glass of sour cream;
- salt.
Rinse the meat, put in a saucepan, cover with cold water and bring to a boil. Then add the peeled and diced roots (carrots and celery), chopped onions, peppercorns, salt and bay leaf. Boil the pork loin until tender and, without removing it from the broth, let the meat cool. Then cut the pork into portions and place on a dish.
To prepare the sauce, wash and dry the apple, then peel it and, after removing the core, grate the pulp on a grater. Mix with grated horseradish, pour in broth and mix well. Add sour cream and season with salt to taste. The sauce should not be very thick. Pour it into a gravy boat and serve with boiled pork loin.
