1 kg pork loin
1 cup white wine
Salt to taste
1 small onion, finely chopped
2 cloves garlic, minced
1 sprig of rosemary
1 stalk of thyme
1 tablespoon paprika in grains
1 tablespoon colorau
1 cup olive oil
Mousseline
1 cup olive oil
2 medium onions, cut into rings
3 cloves garlic, sliced
1 small carrot, grated
1 teaspoon paprika
1 tablespoon capers, finely chopped
2 tablespoons tomato puree
1 kg pork loin
1 cup white wine
Salt to taste
1 small onion, finely chopped
2 cloves garlic, minced
1 sprig of rosemary
1 stalk of thyme
1 tablespoon paprika in grains
1 tablespoon colorau
1 cup olive oil
Mousseline
1 cup olive oil
2 medium onions, cut into rings
3 cloves garlic, sliced
1 small carrot, grated
1 teaspoon paprika
1 tablespoon capers, finely chopped
2 tablespoons tomato puree
Season the pork loin with wine, salt, onion, garlic, rosemary, thyme, paprika, and colorau
Let it rest for two hours
Transfer the pork loin to a baking dish and drizzle with olive oil
Bake in a medium preheated oven for one and a half hours
Let it cool and slice the meat
Drain any excess fat from the baking dish and reserve it
Add 1 cup of water to the baking dish and bring to a boil until the seasonings come away from the bottom. Reserve
Mousseline
Combine the reserved fat and olive oil with finely chopped onion, garlic, and carrot in a pan and cook over medium heat for five minutes
Join the sauce that formed in the baking dish, sprinkle with paprika, add capers and tomato puree, and brush the pork loin.
