Loin of Pork with White Wine Sauce

Loin of Pork with White Wine Sauce

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Servings: 4
Calories: 505


  • 2 lb Boned loin of pork rolled
  • 3 Garlic cloves crushed
  • Salt and pepper to taste
  • 3 Tbs Olive oil
  • 2 Onions sliced
  • 10 floz Dry white wine
  • 2 Bouquets garnis
  • 1 Tbs Cornflour cornstarch, blended with 3 Tbs water


  • Rub the pork all over with the garlic and salt and pepper to taste, and set aside for 30 minutes.
  • Heat the oil in a flameproof casserole or large saucepan. Add the pork and fry until it is evenly browned. Add the onions and fry until they are soft. Pour over the wine and add the bouquets garnis. Bring to the boil, reduce the heat to low and cover the casserole. Simmer for 2 1/4 hours, or until the pork is cooked through and tender.
  • Transfer the pork to a warmed serving dish and keep hot. Bring the pan liquid to the boil, stirring constantly. Add the cornflour (cornstarch) mixture and cook, stirring constantly, for 2 minutes, or until the sauce thickens and is smooth.
  • Pour a little of the sauce over the pork and transfer the rest to a warmed sauceboat. Serve at once, with the meat.
Calories: 505 kcal
Carbohydrates: 14 g
Protein: 52 g
Fat: 20g
Saturated Fat: 4 g
Cholesterol: 143 mg
Sodium: 123 mg
Potassium: 1097 mg
Fiber: 4 g
Sugar: 3 g
Vitamin A: 566 IU
Vitamin C: 8 mg
Calcium: 174 mg
Iron: 7 mg
Cuisine Spanish
Ingredients Pork
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