Pork loin with shallot cream

Method

Introductory photographs from the original

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   I brown all sides in plenty of oil and finely chopped garlic, adding salt and pepper.

   

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   I add white wine.

   

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   Once evaporated, I add 10 peeled shallots.

   

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   I add stock.

   

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   I cover and cook about 40 minutes. The original gives 62/65°C internal temperature.

   

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   I cool, remove string and rosemary and thinly slice.

   

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   I blend sauce with shallots and add a tablespoon cornflour.

   

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   I thicken over heat and add 1 knob butter.

   

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   I put sauce on dish base and add meat slices.

   

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    I cover with remaining sauce.

    

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    I sauté remaining sliced shallots in oil, salt and pepper until cooked.

    

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    I spread over meat.

    

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