Summary

Ingredients

• 750 g pork loin (s)
• 75 g mustard
• 30 g tomato paste
• salt
• pepper
• 1 pinch (s) thyme
• 2 pinches cumin powder
• 2 tablespoons oil
• 1 large onion (s)
• 2 tablespoon clarified butter
• 250 g mushrooms
• 250 g cremefine
• 250 ml white wine, dry
• 1 cup water
• 1 small carrot (s)
• 2 tablespoon sauce thickener

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Instructions

1. Rinse the loin, pat dry and remove the tendons.
2. Now prepare the marinade: Mix the mustard, salt, pepper, oil, tomato paste, thyme and the caraway seeds together and season to taste. Rub the loin with it and let it steep in the refrigerator for approx. 3-4 hours.
3. Preheat the oven to 80 degrees and place a baking dish in it.
4. Clean the mushrooms. Cut the onion, carrots and mushrooms into cubes. Heat a suitable pan and add the clarified butter. When it is really hot, sear the loin on all sides and immediately place it in the baking dish. Plug in the meat thermometer. (When the core temperature has reached 80-85 degrees the meat is good. This takes about 1.5 hours).
5. Now add the onion and carrot to the roast residue and fry well. Let the whole simmer a little, then add the wine and the cremfine and bring to the boil briefly. Chop the whole thing up with a hand blender. Add a little water as needed, add the mushrooms and let simmer.
6. Season the sauce to taste and, if necessary, thicken a little with a sauce thickener. Preheat the plates a little, cut the loin into slices and serve immediately.