Rumanian Marinated Loin Of Pork

Name: Rumanian Marinated Loin Of Pork
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6-8 serving(s)
Ingredients: 3 -4 lbs pork loin roast, boned and rolled; salt & freshly ground black pepper; ground cumin; beef stock (or as needed) (optional); 3 tablespoons sour cream; 1/2 tablespoon cornstarch; watercress; 1 cup dry white wine; 1/2 cup wine vinegar; 1 large onion, coarsely chopped; 2 carrots, coarsely chopped; 2 celery ribs, coarsely chopped; 2 cloves garlic, coarsely chopped; 1 bay leaf; 1/2 teaspoon thyme; salt; 6 -8 peppercorns

Submitted by Olha7397

"Mariana Nasa, a Rumanian Living in London, won a newspaper cookery contest with this recipe."

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Ready In:: 1hr 50mins
Ingredients:: 17
Serves:: 6-8

ingredients

3 -4 lbs pork loin roast, boned and rolled
salt & freshly ground black pepper
ground cumin
beef stock (or as needed) (optional)
3 tablespoons sour cream
¹⁄₂ tablespoon cornstarch
watercress
WINE AND VINEGAR MARINADE
1 cup dry white wine
¹⁄₂ cup wine vinegar
1 large onion, coarsely chopped
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
2 cloves garlic, coarsely chopped
1 bay leaf
¹⁄₂ teaspoon thyme
salt
6 -8 peppercorns

directions

Rub the meat with salt, pepper and a generous pinch of cumin.
Place in a large earthenware dish and let it stay for three to four hours in a cool place.
FOR THE MARINADE, combine all of the ingredients and simmer them for about 15 minutes in a covered pan.
Let the marinade cool.
Pour the cooled marinade over the meat.
Turning the meat from time to time, let it marinate for two hours.
Preheat the oven to 375 F.
Remove the meat from the marinade, place it in an oven-proof casserole and roast it for 25 minutes, turning it once.
Now pour over the marinade liquid and vegetables, cover the casserole and cook the meat for about one hour.
Baste from time to time and add stock if the juice reduces too much.
When ready, place the meat on a hot serving plate.
Degrease the cooking juices and strain them through a fine sieve into a small saucepan.
Mix the sour cream with the cornstarch and stir it into the juices.
Simmer over low heat, stirring the gravy until it is smooth and thick.
Correct the seasoning.
Serve the roasted loin sliced, pouring the gravy over the meat.
Garnish with watercress.
The Sunday Times Best British Meat Dishes.