'1 1/2 kg of pork loin'
Salt, pepper, and nutmeg to taste
'1/2 cup heavy cream'
Seasoning: '1 cup white wine', '1/2 cup vinegar', '1 large onion finely chopped', '2 cloves garlic minced', '2 sprigs of rosemary', '1/2 teaspoon dried oregano', '2 carrots peeled and cut into rounds', 'Salt', '6 to 8 degrees of black pepper'
'1 1/2 kg of pork loin'
Salt, pepper, and nutmeg to taste
'1/2 cup heavy cream'
Seasoning: '1 cup white wine', '1/2 cup vinegar', '1 large onion finely chopped', '2 cloves garlic minced', '2 sprigs of rosemary', '1/2 teaspoon dried oregano', '2 carrots peeled and cut into rounds', 'Salt', '6 to 8 degrees of black pepper'
'Rub the pork loin with salt, pepper, and nutmeg.'
To prepare the seasoning, combine all ingredients and let it simmer slowly for 15 minutes in a covered pot
Let it cool down
Pour it over the pork loin
Let it rest for 1 to 2 hours
Remove the pork loin from the seasoning
Bake it in the oven at 375°F (190°C) for 25 minutes, flipping once
Remove the pork loin from the oven and place it in a saucepan
Pour the seasoning over the pork loin
Cover the pot and let it cook for 1 hour or until the meat is tender
If it becomes too dry, add a little beef broth
When serving the pork loin, deglaze the pan, pass it through a liquidizer, and place it in a small saucepan
Add the heavy cream and stir well
If it's too thin, thicken with 1 tablespoon of cornstarch dissolved in 2 tablespoons of water
Bring it to a boil and stir until the sauce thickens
Check the seasoning
Serve the pork loin sliced and pour the sauce over it
Garnish with fresh herbs.'
