2 kg pork loin
80 g fresh ginger, grated
3 tablespoons tomato paste
salt and black pepper to taste
5 tablespoons olive oil
For the sauce:
3 cucumbers (about 400 g each)
1 1/2 cups heavy cream or canned cream
1 1/2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons mustard
salt to taste
3 tablespoons vinegar
4 pickled cucumber slices
2 Anaheim peppers, seeded and chopped
2 kg pork loin
80 g fresh ginger, grated
3 tablespoons tomato paste
salt and black pepper to taste
5 tablespoons olive oil
For the sauce:
3 cucumbers (about 400 g each)
1 1/2 cups heavy cream or canned cream
1 1/2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons mustard
salt to taste
3 tablespoons vinegar
4 pickled cucumber slices
2 Anaheim peppers, seeded and chopped
Rub the meat with tomato paste and grated ginger, salt, and black pepper
Poke the meat to allow it to absorb the flavors
Place in a baking dish and drizzle with olive oil
Put in a preheated moderate oven (170°F) and bake
If it dries out too much, add a little water
Let it cool and cut into thin slices
For the sauce, peel the cucumber, remove the seeds, and chop into pieces
Blend in a blender with heavy cream and lemon juice
Remove from the blender bowl and combine with mustard, salt, vinegar, pickled cucumber slices, and Anaheim peppers
Serve with the pork loin
Serves 12 people.
