Romanian Marinated Loin Of Pork Recipe
Ingredients
| 3 to 4 lb. pork loin roast, boned and rolled | ||
| Ground pepper | 1 To taste | |
| Ground cumin | ||
| Sour cream | 3 Tablespoon | |
| Cornstarch | 1/2 Tablespoon | |
| Watercress | ||
| Wine-and-vinegar marinade | ||
| Dry white wine | 1 Cup (16 tbs) | |
| Wine vinegar | 1/2 Cup (16 tbs) | |
| 1 large onion, coarsely chopped | ||
| 2 carrots, coarsely chopped | ||
| 2 celey ribs, coarsely chopped | ||
| 2 garlic cloves, coarsely chopped | ||
| Bay Leaf | 1 | |
| Thyme | 1/2 Teaspoon | |
| Salt | To Taste | |
| Peppercorns | 8 To taste | |
| Salt | To Taste | |
Directions
Rub the meat with salt, pepper and a generous pinch of cumin.
Place in a large earthenware dish and let it stay for three to four hours in a cool place.
For the marinade, combine all of the ingredients and simmer them for about 15 minutes in a covered pan.
Let the marinade cool.
Pour the cooled marinade over the meat.
Turning the meat from time to time, let it marinate for two hours.
Preheat the oven to 375° F. [190° C.].
Remove the meat from the marinade, place it in an ovenproof casserole and roast it for 25 minutes, turning it once.
Now pour over the marinade liquid and vegetables, cover the casserole and cook the meat for about one hour.
Baste from time to time and add stock if the juice reduces too much.
When ready, place the meat on a hot serving plate.
De-grease the cooking juices and strain them through a fine sieve into a small saucepan.
Mix the sour cream with the cornstarch and stir it into the juices.
Simmer over low heat, stirring the gravy until it is smooth and thick.
Correct the seasoning.
Place in a large earthenware dish and let it stay for three to four hours in a cool place.
For the marinade, combine all of the ingredients and simmer them for about 15 minutes in a covered pan.
Let the marinade cool.
Pour the cooled marinade over the meat.
Turning the meat from time to time, let it marinate for two hours.
Preheat the oven to 375° F. [190° C.].
Remove the meat from the marinade, place it in an ovenproof casserole and roast it for 25 minutes, turning it once.
Now pour over the marinade liquid and vegetables, cover the casserole and cook the meat for about one hour.
Baste from time to time and add stock if the juice reduces too much.
When ready, place the meat on a hot serving plate.
De-grease the cooking juices and strain them through a fine sieve into a small saucepan.
Mix the sour cream with the cornstarch and stir it into the juices.
Simmer over low heat, stirring the gravy until it is smooth and thick.
Correct the seasoning.
Chef
