Very simple yet very tasty this recipe Iberian loin. I recommend it, as well with some kind of fitting a little more sophisticated like a glazed vegetables, can serve well for a special day. INGREDIENTS:
A kilo of Iberian pork loin in one piece
4 carrots 1 onion 3 cloves garlic
An orange olive oil Salt and pepper
pill broth ½ teaspoon
1
cornstarch PREPARATION:
Place a heavy-bottomed pan to fire and when it is heated add a little oil. Season the loin and once you've taken heat the oil, browning well on all peers to be sealed and not lose the juices inside. Meanwhile peel and chop the onion and garlic. Peel and cut carrots in not too small sticks. Squeeze the orange. Once golden brown back, remove and reserve. Put the onion in the oil, garlic and carrots and saute for a few minutes. Incorporate the back and the juice is released, add the orange juice and 1 glass of wine with water. Cover and cook over medium-low heat until you try the back does not offer resistance. Remove meat to a plate and cover with foil. Remove carrots and set aside. Pass the remaining sauce through a food mill and then helping them through a sieve of a pestle that you may be very thin. Dissolve the cornstarch in a little water, ½ pill undo broth and add to the sauce, letting it cook for a couple of minutes. Place meat on a carving board and filleted as a centimeter. Add to sauce the juice has released the meat is resting, and serve two pieces to each guest, with carrot sticks and a little salsa.
This time I served with some sauteed mushrooms, but you can put the garrison that you want, such as applesauce, mashed potatoes, some peas, etc..
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