- Cooking at the table
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01. December 2011
Season meat with salt, pepper from the grinder, fry from all sides in heated oil until brown in a pot on cooker and take out.
Then add vegetables, garlic and roast at medium temperature. Put meat back in, cover and place in preheated oven. Pour over fat from time to time and continue to simmer to a core temperature of 62 °C.
Then take out meat and keep warm in covered gratin dish on grid. Pour off excess fat carefully, remove garlic, add rosemary and sage sprig. Pour on red wine to individual taste, reduce almost completely, fill with dark veal stock, bring to a boil and reduce to half.
Then strain gravy through fine sieve and season with salt, pepper from the grinder.
Add Madeira/Port just before serving and whip with cold butter cubes. Remove thread from pork loin roast and cut to thin slices.
Serve with winter vegetables and sesame noodles.