John Myers
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Marinated Loin with Balsamic Sauce
The perfect marinated loin with balsamic sauce recipe with a picture and simple step-by-step instructions.
Marinade:
- 1 size Clove of garlic
- 2 crumbled Bay leaves
- 1 Teaspoon black Peppercorns
- 7 Juniper berries
- 100 ml Red wine
- 50 ml Balsamic cream
- 3 tablespoon Oil
Also:
- 900 g Pork loin
- 1 Gerier bag
- 40 g Clarified butter
- 100 ml Good meat broth
- 100 ml Red wine
- 3 tablespoon From the marinade
- 1 pinch Pepper
- 1 pinch Salt
- 1 pinch Sugar
- 2 tablespoon Creme fraiche Cheese
- For the marinade, finely chop the peppercorns and juniper berries in a mortar, then add the bay leaves with the coarsely chopped garlic clove and also finely mortar. Put everything in a large cup and mix with the red wine and balsamic cream.
- Place the loin in a freezer bag, pour in the marinade and let it steep in the fridge overnight.
- The following day, preheat the oven to 120 degrees using a suitable mold. Lift the sirloin out of the marinade, pat dry thoroughly and then fry it brown all over in the strongly heated clarified butter (a wooden spoon placed in it should immediately form bubbles, then the heat is perfect). Then transfer it to the oven dish and let it cook for another 20 to 30 minutes.
- Simmer the roasting set in the now empty pan with the broth and red wine, add three tablespoons of marinade and crème fraîche, season with pepper, salt and sugar and simmer until the sauce is thick (if necessary, thicken with a little mixed cornstarch, if you added more broth for more sauce).
- Cut the sirloin into slices and serve with the spicy sauce. We had small potato dumplings and red cabbage with it.
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