Pork loin with garlic
Pork loin, or roast, is found between the leg and the shoulder. It is a very high-quality pork that does not need long braising or heavy seasoning. Try it in this version with gravy, beef eye, and roasted potatoes.
Ingredients · Servings 6
- 6 slices of pork roast (loin)
- 6 eggs
- 8 cloves of garlic
- 1 large onion
- 750 ml meat broth
- oil
- salt
- ground pepper
- French butter:
- 20 g plain flour (or as needed)
- 20 g butter (or as needed)
Method · 45 min
- Lightly score the edges of the pork slices without pressing them down to prevent the meat from curling. Season both sides with salt and pepper and rub with crushed garlic.
- Heat a little oil in a saucepan and fry the peeled and finely chopped onion until golden brown.
- Then, sear the seasoned meat on both sides. Pour in the broth so that the meat is about 3/4 submerged and simmer until soft.
- Meanwhile, we will prepare the ox-eyes on the pancake pan.
- You can thicken the sauce with cold French butter (flour and butter 1:1) to taste and let it simmer for 10 minutes.
- Served with roasted potatoes and beefsteak.
