Braised Pork Loin
|Vegetable oil||15 Milliliter|
|Loin pork/Pork butt||2 Kilogram|
|Dry white wine/Chicken stock||250 Milliliter|
|Caraway seeds||1 Teaspoon|
|Garlic||2 Clove (10 gm)|
|All purpose flour||2 Teaspoon|
|Sour cream||50 Milliliter|
In Dutch oven, heat oil over medium-high heat; brown pork well all over.
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.
Calories 588 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 370.6 mg15.4%
Total Carbohydrates 17 g5.7%
Dietary Fiber 2.9 g11.4%
Sugars 5.9 g
Protein 46 g92.3%
Vitamin A 14.6% Vitamin C 21.3%
Calcium 9.1% Iron 16.9%
*Based on a 2000 Calorie diet