Lumo di pork in the oven in wine, with full sauce and surprising flavor. Ideal for special occasions and unforgettable meals
A pork loin cooked with liquid in the wooden sauce.
Enter for 6 people.
Classic (no restriction)
Preparation: 02:30 + marinade time
Interval: 00:30
Tools
1 border (s), 1 kettle, 1 pan (s), 1 tweezers, 1 canvas or flat (refractory plate), 1 sieve (s), 1 dish (s)
EQUIPMENT
conventional
Meters
Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml
Ingredients of the roasted pork loin – marinated:
– 1.5 kg pork light
– 151 g bacon, in cubes
– 6 teeth of garlic, in pieces
– Go up to taste
– black taste pepper, moved
– pink pepper in cereals to taste, broken
– Louro powder to taste
– Thyme to taste
– Salsinha to taste, stems and leaves
– 3 units (s) oranges (juice)
– 2.1 The water to cook the loin or enough to cover ¾ of the height of the loin.
Madeira wine sauce ingredients:
– oil to taste, to seal the loin (or pork lard)
– 1 1/2 unit (i) onion, in cubes
– 1 1/2 Stalk (S) of celery, in cubes
– 3/4 units (s) carrot, cubes
– 6 tablespoons of tomato extract
– 90 ml of dry red wine
– 5 1/4 cup (s) (tea) of background broth, in demi-grace
– 3 cups (s) (tea) of background broth, for the sauce.
– 2 1/4 tablespoons (s) (soup) of unbeaten butter
– 2 1/4 tablespoons of wheat flour
– Shoyu Light to Tomme (or soy sauce)
– 3 units (i) Bay leaves
– 3 tablespoons (s) of corn starch (optional)
– 90 ml of Madeira wine (or port wine)
– Salsinha to taste, chopped to sprinkle on the loin.
Pre-repair:
1. Separate the ingredients and recipes from the recipe.
2
3. Bring a kettle with hot boiling water.
4. Wash the parsley and thyme to season the loin. Reserve.
5. If you purchased the bacon in a piece, cut it into cubes.
6. Peel and cut the garlic into pieces.
7. Wash the orange and squeeze the juice.
8. Create the marinade (see preparation)
9 Cut the onion, the carrot and leeks in large cubes. Reserve.
10. Preheat the oven at 160o C.
PREPARATION:
PIG – MARINADE LOMBE (take this step at least 8 hours in advance)
1. Practice the loin with a knife and stuff with bacon and garlic cubes in pieces.
2. Season the lombate with salt, ground black pepper, pink pepper in broken cereals, bay leaves, thyme and leaves and parsley leaves.
3. Put a plastic bag, add the orange juice and mix well. Leave the seafaring refrigerated for 8 hours preferably.
4. Continue pre-preparation, article 9.
Pork light – Seal and cook:
1. Heat a pan over medium heat. Add the oil or lard of the point.
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3. Remove the lomb from the pan (do not wash the pan, it will be used to prepare the sauce) and place them in a pan or a refractory plate.
4. Add the marinade liquid with spices and water (enough to reach ¾ of the height of the loin).
5. Cover with an aluminum sheet and bake in the preheated oven until the meat is completely cooked and soft. Time can vary according to the size of the loin is preparing. For each Lombata kg, consider 40 minutes.
6. In the half of the total cooking time of the loin, remove the amount of broth from the lower part of the pan (see ingredients) it is necessary to make demi-grace.
7. Coe and refrigera, because it must be cold to be used.
8. Add more boiling water to replace the amount of liquid you have withdrawn, pour, increase the temperature to 220 ° C and bring the meat back to the oven and this time, they let “reduce the broth”.
9. In this final phase, turn the meat 4 times at intervals equal to brown on all sides and the broth is reduced.
Wooden wine sauce:
1
2. Then put the flour, mix to incorporate.
3. Let me form a dark mixture, this will help to give color to the sauce.
4. Add the cold broth, mix with a wire scout so as not to hurry.
5. Cook for about 15 minutes, over medium or even halved, inspected and do not love flour. Mix from time to time.
6. To darken the sauce a little, if desired, put some soy sauce, preferably light.
7. While we are preparing demi-grace, remove excess fat from the pan where the sealed loin.
8. Heat over medium heat, put the onion, celery and cubes carrots and leave it caramelize.
9. Add the tomato extract and continue caramelizing, mixing and adding some water so as not to burn the bottom and sides.
10. When the mixture acquires a dark color, more for brown than reddish (estimated by 15 minutes), add the dry red wine, increase the heat and reduce half the volume.
11. Check Demi-Glace, turn off the heat.
Presentation of the roast pork:
1. Check the lomb, turn off the oven if it is already cooked. To check if it is adequately cooked, attack a knife and make sure that it comes out of pink or try to observe cooking inside.
2. Remove the broth from the bottom of the pan (greater quantity – see the quantity in the ingredients).
3
Wooden wine sauce (continue)
1. Follow the preparation of the sauce: add the background broth (see quantity in the ingredients) and the bay leaves in the pan where the vegetables are located and cook over medium heat to incorporate the flavors and reduce by half.
2. Filter the sauce. Add the prepared demi-grace. Mix well, warm up to boil slightly.
3. Add the wooden wine or port wine, increase the fire, let it reduce the sauce and obtain a velvety and full point.
4. If necessary, add the corn starch dissolved in a little cold water filtered to thicken the sauce.
5
Presentation of the roast pork:
1. When it comes to serving, the loom, if necessary, evidence.
2. Slick the meat with thin slices.
3. Reach the sauce.
4. Be part of the heated sauce on the sliced lomb. The rest will be served in a part of the pier or in the lower part of the dish.
5. Sprinkle the chopped parsley.
Finishing and assembly:
1. Serve hot, with the accompaniment of your choice, such as rice or crumbs.
Do you want to make this recipe? Access the shopping list, HERE.
To see this recipe for 2, 6, 8 people, Click here.
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Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
