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Romanian Marinated Loin Of Pork

Meat.World's picture
Ingredients
  Pork loin roast 4 Pound, boned and rolled
  Freshly ground black pepper To Taste
  Ground cumin 1 Pinch
  Sour cream 3 Tablespoon
  Cornstarch 1⁄2 Tablespoon
  Watercress 1 Tablespoon
For wine and vinegar marinade
  Dry white wine 1 Cup (16 tbs)
  Wine vinegar 1⁄2 Cup (8 tbs)
  Onion 1 Large, coarsely chopped
  Carrots 2 , coarsely chopped
  Celery ribs 2 , coarsely chopped
  Garlic 2 Clove (10 gm), coarsely chopped
  Bay leaf 1
  Thyme 1⁄2 Teaspoon
  Salt To Taste
  Peppercorns 8
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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
European
Course: 
Side Dish
Method: 
Basting
Ingredient: 
Pork
Preparation Time: 
60 Minutes
Cook Time: 
150 Minutes
Ready In: 
210 Minutes
Servings: 
8

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