braised pork loin, flanders style

How To Make braised pork loin, flanders style

• 1

  One day before serving, place meat and next 9 ingredients (through salt and pepper) in a large glass bowl. Pour in enough wine to cover meat and add vinegar. Cover with plastic wrap and refrigerate overnight (or up to 2 days).
• 2

  Remove meat from marinade and pat dry with paper towels.
• 3

  Heat half the butter and the oil in a large Dutch oven over high heat until hot but not smoking. Reduce heat to medium, add the meat and brown on all sides, about 15 minutes.
• 4

  Remove pan from heat and pour Cognac over, light with a long fireplace lighter or long wooden match. When flame goes out, pour marinade into pan.
• 5

  Simmer, partially covered, over low heat until meat is tender, about 1 hour.
• 6

  Transfer meat to cutting board and let rest 10 minutes.
• 7

  Remove parsley stems, thyme stems and bay leaf from juices; discard. Remove vegetables with slotted spoon and reserve.
• 8

  Bring cooking liquid to a boil over high heat and boil, uncovered, for 5-7 minutes, until reduced by one third.
• 9

  Puree the cooking liquid and vegetables in a blender until smooth. Return to pan and reheat. Stir in red currant jelly.
• 10

  If sauce needs thickening, mix a little potato starch with 1 tablespoon water and whisk into sauce. Whisk in remaining butter (do not boil).
• 11

  Slice meat and serve with sauce.
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