For the pork loin:
4 cloves of garlic, minced
1 medium onion, cut into small pieces
1/3 cup of olive oil (80 ml)
1/2 teaspoon of salt
1 kg of pork loin (with a thin layer of fat)
2 cups of water (480 ml)
1 cup of heavy cream (240 ml)
3 tablespoons of green pepper
2 tablespoons of lemon juice
For the wild rice:
5 cups of water (1.2 liters)
1 cup of wild rice (145 g)
1/4 cup of finely chopped onion
1/4 cup of butter (50 g)
1 kg of fresh mushrooms, sliced
1 sprig of thyme, minced
1 teaspoon of salt or to taste
1 sprig of black pepper or to taste
1/4 cup of dry white wine (60 ml)
For the pork loin:
4 cloves of garlic, minced
1 medium onion, cut into small pieces
1/3 cup of olive oil (80 ml)
1/2 teaspoon of salt
1 kg of pork loin (with a thin layer of fat)
2 cups of water (480 ml)
1 cup of heavy cream (240 ml)
3 tablespoons of green pepper
2 tablespoons of lemon juice
For the wild rice:
5 cups of water (1.2 liters)
1 cup of wild rice (145 g)
1/4 cup of finely chopped onion
1/4 cup of butter (50 g)
1 kg of fresh mushrooms, sliced
1 sprig of thyme, minced
1 teaspoon of salt or to taste
1 sprig of black pepper or to taste
1/4 cup of dry white wine (60 ml)
Prepare the pork loin: In a blender, blend the garlic, onion, olive oil, and salt until you have a paste
In a large skillet, place the pork loin and cover it with the seasoning paste
Cook over high heat, turning the meat frequently, until it browns evenly
As the liquid evaporates, add 1 cup of water at a time and scrape the bottom of the pan
When the mixture comes to a boil, reduce the heat and cover the pan
During cooking, if the liquid evaporates, add more water as needed
Cook for 1 hour and 30 minutes or until the meat is tender
Prepare the wild rice: In a medium saucepan, combine the wild rice and water
Cover and cook over low heat for 1 hour and 30 minutes or until the rice is tender
Drain and reserve
In a large frying pan, sauté the onion in butter until it starts to brown
Add the mushrooms, thyme, salt, and black pepper
Simmer for 5 minutes over moderate heat
Increase the heat, add the white wine, and let it evaporate for a few minutes
Add the reserved rice and stir well
Finish preparing the pork loin: Remove the pan from the heat, place the meat on a platter, and slice it into 1 cm thick pieces. Reserve
Return the pan to the heat, add the heavy cream and green pepper, and cook for 5 minutes over high heat
Add the lemon juice and reserved pork slices
Check the seasoning
Reduce the heat and let it warm
Serve with the wild rice
615 calories per serving
Note: You can marinate the pork loin for a day in advance and refrigerate it in a covered dish.
