Pickled Pork Loin, Wild Boar Style
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 4 hrs 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 pork fillet (s) (500 g each)
- 6 juniper berries
- 6 peppercorns
- 2 large bay leaves
- 1 teaspoon garlic granules
- liter ⅛ red wine
- liter ⅛ balsamic vinegar
- 4 tablespoon oil, not olive oil
- 40 g butter or clarified butter
- 0.25 liter ¼ meat broth
- 1 cup crème fraîche
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Crush the juniper berries and peppercorns, pick the bay leaves. Mix everything with wine, vinegar, oil and garlic granules and soak the loins in it for at least 4 hours, preferably overnight.
- Remove the loin from the marinade (do not throw away the marinade, it will still be needed), dry it and fry it in the butter until brown. Warning, the balsamic vinegar will quickly turn it black! Remove the loins from the pan and keep warm.
- Loosen the roast set with the meat stock. Season the marinade to taste and strain it. Gradually add the stain (otherwise it may be too acidic). Season to taste with salt, pepper and sugar (or sweetener). Stir in the creme fraîche with a whisk and thicken a little if necessary. Reduce the heat to a low level. Place the loins in the sauce and let them steep.
- It goes well with bacon beans and potato croquettes, red cabbage and bread dumplings.
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