Cognac Loin Pan

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 150 g bacon, diced
  • 1 tablespoon oil
  • 1 onion (s), finely chopped
  • 1 piece (s) ginger root, ( cm) very finely chopped
  • 2 clove (s) garlic, finely chopped
  • 800 g pork loin (s), in one piece
  • 4 tablespoon soy sauce
  • 1 small Can / s mushrooms
  • 2 tablespoon spice mixture, (Cafe de Paris or herb butter spice or herbs Provence)
  • 200 g sweet cream
  • 100 ml cognac
  • Salt and pepper, from the mill
  • 1 teaspoon mustard
Cognac Loin Pan
Cognac Loin Pan

Instructions

  1. Put the bacon in 1 tablespoon of oil in the pan over medium heat and while it is frying, cut the onion, garlic and ginger and add to the pan. Fry until the onion begins to brown. Stirring occasionally.
  2. In the meantime, cut the meat into fine slices and mix thoroughly with the soy sauce. Drain the mushrooms, collect the liquid and quarter the mushrooms.
  3. The bacon and onion mixture should be browned by now. Take out of the pan, do not clean the pan but heat it very high and add the meat with the soy sauce and stir-fry well. Then switch to low heat and put the bacon and onion mixture back into the pan, stir briefly and pepper really well, but salt carefully, soy sauce and bacon bring a lot of salt with them. Add the spice mixture, then the mushrooms and then soon the mushroom liquid, so that nothing sticks to the bottom of the pan, stir frequently.
  4. Stir in the mustard and cognac and bring to the boil briefly. Take the pan off the stove for a moment and slowly stir in the cream, then put the pan on the stove again so that everything comes to a boil again. Season to taste with pepper, salt is probably not necessary.
  5. Basmati rice is delicious with it. I put it in the rice cooker when I start cooking, then it will just work out over time.
  6. With us, there has never been a drop of sauce left - the pan is completely clean after eating.

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