Pork Loin with Red Wine Sauce and Crispy Potatoes
What Started it all:
lomo de cerdo, papas, vino tinto
We're making a stunning pork loin dish paired with crispy potatoes and a rich red wine sauce. This isn’t just cooking; it’s an art form! Pay attention, and let's create something bloody brilliant for two people.
Ingredients
- 400g lomo de cerdo (pork loin)
- 400g papas (potatoes), peeled and diced
- 200ml vino tinto (red wine)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh herbs (like rosemary or thyme) for garnish
Instructions
- Start by boiling those diced potatoes in salted water until they're fork-tender. Don’t overdo it! We want them soft but not mushy. Drain them and let them steam dry for a minute.
- While the potatoes are boiling, heat the olive oil in a pan over medium-high heat. Season the pork loin generously with salt and pepper. Sear it in the hot pan for about 3-4 minutes on each side until it’s golden brown.
- Once the pork is beautifully seared, remove it from the pan and let it rest. In the same pan, throw in the minced garlic and sauté for about 30 seconds. Pour in the red wine, scraping up all those lovely bits stuck to the bottom. Let it reduce by half.
- In another pan, add a bit of butter and toss in the boiled potatoes. Season with salt and pepper, and cook until they’re crispy and golden on the outside.
- Return the pork to the pan with the red wine sauce, and let it simmer for a few minutes until it’s cooked through (about 5-7 minutes). Use a meat thermometer if you must – we want it at 63°C (145°F) for perfect doneness!
- Slice the pork loin and arrange it on a plate. Drizzle the red wine sauce over the top and add the crispy potatoes on the side. Garnish with fresh herbs for a touch of class!
A stunning pork loin with a rich red wine sauce and crispy potatoes that’ll make anyone's taste buds dance. Now, get in that kitchen, channel your inner chef, and don’t mess it up! Bon appétit!