Braised Pork Loin Recipe
Ingredients
| Vegetable oil | 15 Milliliter | |
| Loin pork/Pork butt | 2 Kilogram | |
| Dry white wine/Chicken stock | 250 Milliliter | |
| Paprika | 2 Teaspoon | |
| Caraway seeds | 1 Teaspoon | |
| Garlic | 2 Clove (10 gm) | |
| Onions | 8 Small | |
| Butter | 2 Teaspoon | |
| All purpose flour | 2 Teaspoon | |
| Sour cream | 50 Milliliter | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 583 Calories from Fat 304
% Daily Value*
Total Fat 35 g54.4%
Saturated Fat 11.6 g58.1%
Trans Fat 0 g
Cholesterol 149.2 mg49.7%
Sodium 569.8 mg23.7%
Total Carbohydrates 19 g6.5%
Dietary Fiber 2.9 g11.4%
Sugars 5.6 g
Protein 46 g92.2%
Vitamin A 14.6% Vitamin C 21.3%
Calcium 8.9% Iron 16.4%
*Based on a 2000 Calorie diet
Directions
Drain off fat.
Reduce heat to medium-low; add wine, paprika, caraway seeds and garlic.
Cover and simmer for 1 hour, turning pork once.
Add onions, salt and pepper.
Cover and simmer for 40 to 60 minutes or until meat is fork-tender, turning halfway through.
Remove pork and place on platter along with onions; keep warm.
Skim off fat from pan juices.
Blend butter with flour; whisk into pan juices.
Cook, whisking, over low heat until smooth and thickened, about 5 minutes.
Whisk in sour cream and warm through without boiling.
Taste and adjust seasoning.
Strain if desired.
Chef
