Cognac – loin – pan

Ingredients for 4 servings:

• 150 g bacon, diced
• 1 tbsp oil
• 1 onion(s), finely chopped
• 1 piece(s) ginger root, (1 cm) very finely chopped
• 2 garlic cloves, very finely chopped
• 800 g pork loin(s), whole
• 4 tbsp soy sauce
• 1 small can of mushrooms
• 2 tbsp spice mix (Cafe de Paris or herb butter spice or herbs of Provence)
• 200 g sweet cream
• 100 ml cognac
• Salt and pepper, from the Mühel
• 1 tsp mustard

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

not a drop of sauce remains

Add the bacon to 1 tablespoon of oil in a pan over medium heat. While it’s cooking, chop the onion, garlic, and ginger and add it to the pan. Fry until the onion begins to brown, stirring occasionally. In the meantime, thinly slice the meat and mix thoroughly with the soy sauce. Drain the mushrooms, reserving the liquid, and quarter the mushrooms. By now, the bacon and onion mixture should be browned. Remove from the pan. Do not clean the pan, but heat it to very high. Add the meat and soy sauce, stirring well. Then reduce the heat to low and return the bacon and onion mixture to the pan. Stir briefly and season well with pepper, but be careful to add salt; the soy sauce and bacon already contain a lot of salt. Add the spice mix, then the mushrooms, and then the mushroom liquid, stirring frequently so nothing sticks to the bottom of the pan. Stir in the mustard and cognac and bring to a boil briefly. Remove the pan from the heat briefly and slowly stir in the cream, then return the pan to the heat to bring everything back to a boil. Season with pepper; salt is probably not necessary. Basmati rice is delicious with it. I put it in the rice cooker when I start cooking, and it just about works out over time. We’ve never had a drop of sauce left over—the pan is perfectly clean after the meal.