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LOCATION: Recipes >> Pork >> Pork Loin Roast 05

Print this Recipe    Pork Loin Roast 05

PORK LOIN WITH CELERY

1 Tbsp oil
50g butter
1 kg boned, rolled loin, rind removed and trimmed
1 onion, chopped
bouquet garni
3 fresh dill sprigs
2/3 cup dry white wine
2/3 cup water
sticks from one celery head, cut into 2 1/2 cm lengths
25g flour
2/3 cup cream
squeeze of lemon juice
salt and ground pepper to taste
chopped fresh dill to garnish

Heat the oil and half the butter in a heavy flameproof casserole
just large enough to hold the pork and celery, then brown the pork
evenly. Transfer pork to a plate. Add the onion to the casserole
and cook until softened but not brown. Place the bouquet garni
and dill sprigs on the onion, then place the pork on top and add
any juices from the plate. Pour the wine and water over the pork,
season to taste, cover and simmer gently for 30 minutes. Turn the
pork, arrange the celery around it, cover again and cook for 40
minutes, until pork and celery are tender. Transfer pork the pork
and celery to a serving plate, cover and keep warm.

Discard the bouquet garni and dill sprigs.

Cream the remaining butter and flour, then whisk into the cooking
liquid while it is barely simmering. Cook for about 2 - 3 minutes,
stirring occasionally. Stir the cream into the casserole, bring
to the boil and add a squeeze of lemon juice.

Slice the pork, pour some sauce over the slices and garnish with
dill.

Serve the remaining sauce separately.

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