Pork loin in a Gouda yogurt and red wine sauce

Ingredients for 4 servings:

• 750 g pork loin(s)
• Salt
• Pepper, freshly ground
• Paprika powder, hot
• Mustard, medium hot
• Wheat flour (type 405)
• 2 tbsp sunflower oil
• 1 medium-sized onion(s), finely chopped
• 400 ml chicken broth
• 2 bay leaves, large, whole
• 60 ml red wine
• 200 g cheese, young, small diced Gouda
• 125 g natural yogurt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

When buying pork loin, make sure the loins (usually two) are roughly the same size. Wash the whole loins, pat dry, and trim. Rub the loins well with salt, pepper, paprika, and then with the mustard. Coat the meat in flour. Finely chop the onion and dice the Gouda cheese. Heat the oil in a large saucepan, sauté the onion pieces, and fry the pork loins whole until light brown. Deglaze with the chicken stock. Add the bay leaves and red wine. Cook the pork loin over low heat in a covered pan for 15 to 20 minutes (depending on the thickness/size of the loins and your preference—some prefer them well done, some pink). Now add the Gouda cheese and turn the pork loin over. Cook the pork loin over low heat for another 15 to 20 minutes. Remove the pork loins from the pan and keep warm. Now puree the sauce until smooth, stir in the natural yogurt, and season to taste. Slice the pork loin and return it to the sauce. I always serve it with potato dumplings.