1 tablespoon of olive oil
2 tablespoons of butter or margarine
2 1/2 pounds of pork loin
2 medium onions, chopped
1 minced garlic clove
2 tablespoons of all-purpose flour
2 1/2 cups of chicken broth
1 cup of white wine
3 green scallions, chopped
2 tablespoons of chopped fresh parsley
2 bay leaves
salt and black pepper to taste
For garnish: 2 tablespoons of butter or margarine
salt and black pepper to taste
1/2 pound of fresh mushrooms, sliced
1 cup of hazelnut halves
2 tablespoons of chopped fresh parsley
1 tablespoon of olive oil
2 tablespoons of butter or margarine
2 1/2 pounds of pork loin
2 medium onions, chopped
1 minced garlic clove
2 tablespoons of all-purpose flour
2 1/2 cups of chicken broth
1 cup of white wine
3 green scallions, chopped
2 tablespoons of chopped fresh parsley
2 bay leaves
salt and black pepper to taste
For garnish: 2 tablespoons of butter or margarine
salt and black pepper to taste
1/2 pound of fresh mushrooms, sliced
1 cup of hazelnut halves
2 tablespoons of chopped fresh parsley
This pork loin can be cooked in the oven or on the stovetop: In a skillet, heat the olive oil and butter over medium-high heat until the pork is browned on all sides
Remove the pork from the skillet and set it aside
In the same skillet, cook the onions and garlic until they are softened but not caramelized
Add the flour to the skillet and cook for 1 minute, stirring constantly
Immediately add the chicken broth, white wine, green scallions, parsley, bay leaves, salt, and black pepper to taste
Stir well to combine
Return the pork loin to the skillet and cook until it is cooked through to your liking
If necessary, add more chicken broth to keep the meat moist
Remove the pork from the skillet and slice it into thick slabs
Let the pork rest in the sauce for at least 30 minutes before refrigerating or freezing
To serve: reheat the pork by placing it in a preheated oven or on the stovetop
Meanwhile, melt some butter in a pan and sauté sliced mushrooms until they are tender
Add hazelnuts, salt, and black pepper to taste
Serve the pork with the mushroom mixture spooned over the top.
