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Рецепт Pork Loin w/ Roma Tomatoes & Capers
by Yvonne Tally, Your Fit Gourmet

Pork Loin w/ Roma Tomatoes & Capers

Do not boil the liquid, just simmer lively otherwise the meat will cook too fast and be tough and dry.
Using a pork loin rather than tenderloin is less expensive by about $1 per pound. Have you butcher slice it for you in 1/2 – 3/4 inch thick medallions.

Рейтинг: 3.5/5
Avg. 3.5/5 2 голоса
Подготовка: Италия Italian
Приготовление: Порций: 4

Хорошо сочетается: Cabbage w/ Caramelized Shallots

Wine and Drink Pairings: Pinot Noir

Ингредиенты

  • 11/2 pound porkloin
  • (use individual chops if cooking for less people – figure 4oz per person)
  • 2 chopped Roma Tomato
  • 3 tablespoons capers
  • 1/3 cup dry white wine
  • 1/3- each sweet red and yellow pepper - chopped small
  • 2 tablespoons chopped Italian parsley
  • 1-cup chicken stock
  • extra virgin olive oil - for sautéing
  • sea salt and pepper - to taste

Инструкции

  1. Season pork on both sides with salt and pepper.
  2. Place olive oil in pan just enough to lightly coat bottom (or sprits with olive oil) over medium heat. When olive oil is hot, brown pork chops about 1 minute each side turning only once.
  3. Remove chops, set aside. Drain off excess grease but do not scrape pan
  4. Add white wine and return pan to med high fire, scraping the bits and pieces from the bottom. Reduce by 1/2.
  5. Add both peppers and coat with reduction. Turn up heat to med high and add chicken stock.
  6. Bring to lively bubble before adding the pork loin. After adding pork loin, reduce heat to med to med low, place lid on just a bit askew so liquid can evaporate and steam can escape. Quick Braise for 6 minutes and turn pork over. Braise for another 6 – 8 minutes.
  7. Remove pork chops and cover. Let Rest.
  8. Return pan to med high heat and reduce pan liquid by half – no lid