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Pat-NoCal

The braised pork loin couldn't have been easier to execute. The pork was tender and moist,

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Joined: Dec 9, 2005

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Posted to Thread #30521 at 4:03 pm on Oct 2, 2018

and the bright acid finish was something different from the usual. Next time I might use 1/4 cup chicken stock and 1/2 cup dry white wine for the 3/4 cup wine called for to cut a bit of the acid and balance the flavors more. Also, when the pork was tender and it was time to finish the sauce there was a lot of liquid in the pan so I reduced it down before adding the mustard and vinegar.

Another braised pork loin recipe up to be tried here is this
Wine-Braised Pork Loin: https://www.epicurious.com/recipes/food/views/2486


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