We always like to see proposals for family celebrations -even more so now, because Three Kings Day is near!-. Loreto, author of Sabores de Colores , brings us an ideal recipe: a pork loin with a spectacular sauce.

I love these parties, parties where we all gather around the table and share delicacies like the Loin with Brandy that I bring you today. You will see that it can be a delicious proposal for a family meal (I certainly encourage you to try it for the next Three Kings Day if you celebrate it!).

Those of you who know me know that I always try to prepare recipes that are not excessively complicated, so that you are encouraged to prepare them: recipes that will dress your table even more than if you propose to go out to dinner, without it being a world to get into the kitchen. In the kitchen, everything is a matter of what you prepare with a lot of love and present it with a bit of grace.

That is why I propose this loin with a Brandy sauce that you will want to take by the spoonful, because it is a very aromatic creamy sauce, ideal to accompany it with duchesse potatoes or parppardelle with egg.

I have prepared it in the Le Creuset casserole-type cocotte , but the same recipe will be just as delicious in a round or oval cocotte.

pork loin recipe with brandy en cocotte

Acacia cutting board with T&G painted handle, Pallarès carbon steel knife and Le Creuset saucepan-type cocotte

Ingredients (for 6-8 people)

1 piece of pork loin 1.5 kg.
4 cloves of garlic
10 fresh sage leaves
1 sprig of fresh rosemary
2 large or 4 small shallots, julienned
500 ml chicken broth
250ml Brandy
100 ml cream
2 teaspoons cornstarch
1 tablespoon of water
1 tablespoon butter
Olive oil


1. Remove the pork loin from the fridge at least half an hour before preparing it. Salt-pepper and reserve.

2. Heat 2 tablespoons of oil and the butter in our Le Creuset low cocotte and brown the pork loin on all sides. Remove to a plate and reserve.

3. Next, add the unpeeled crushed garlic cloves and the aromatics, cook for a few minutes to aromatize the fats, the ideal is to brown everything slightly but be careful not to burn it as they could make the butter and oil bitter. Once it has browned, remove the garlic and aromatics.

4. Add the julienned shallots and poach well over low heat. Once poached, raise the heat and add the Brandy and cook until the alcohol has completely evaporated.

5. Next we add the pork loin and half of the broth. Cover and cook over medium-low heat for approximately 45 minutes or until when you prick the loin in the center we have reached a temperature of 68ºC. Halfway through cooking, we will turn the piece of loin over and add the other half of the broth.

6. Once the cooking time has elapsed, remove the pork loin to a plate, cover with foil and let it rest for 10 minutes before cutting it into thin slices.

7. While the loin rests, season the sauce with salt and pepper, add the cream and thicken slightly with cornstarch, mixing it with a little cold water to avoid lumps when adding it to the hot liquid. It is important that the amount of cornstarch is a little to everyone's taste, but be careful that the sauce is not too thick.

8. Once the sauce has the desired texture, serve the loin slices on a tray and cover with the sauce or, if you prefer, served in a sauce boat.

pork tenderloin with brandy en cocotte

Acacia cutting board with T&G painted handle, Le Creuset saucepan cocotte
and undulating ceramic mold Emile Henry

I recommend that you cut the loin with a very sharp ham knife , as it is more flexible you will get very thin and perfectly cut slices.

Another little trick that I wanted to tell you about is that if the piece of loin is a little dry, you just have to cut it and add the slices to the sauce.

And lastly, remember that once the loin is prepared, if you have any leftovers or you have it prepared in advance, do not heat it: serve it at room temperature and, yes, with the sauce piping hot.

Happy New Year!

Claudia Ferrer


Rocio said:


Rita said:

Feliz Año nuevo, me encantaría hacer esta receta en una COCOTTE como la de vuestras fotos, sería posible compraros una igual? Y de ese color tan bonito? Esperando vuestra respuesta, con cariño Rita

Claudia said:

Gracias, Carme!! Ya nos contarás lo delicioso que te sale!! :) Saludos!

Loreto said:

Hola José,
Con respecto a tus dudas:
1- Sabrás que el alcohol se ha evaporado cuando no se aprecie el olor fuerte a alcohol o incluso probándolo, de todos modos si lo dejas cocinar unos 3 minutos aproximadamente será suficiente.
2- Lo ideal es que el caldo esté caliente al incorporarlo, si no lo tuvieras caliente añádelo antes de incorporar el lomo y caliéntalo con la cebolla y el brandy :).

Espero haberte resuelto las dudas, ya verás que la receta será un éxito y es muy sencilla.

Mis mejores deseos para 2016

Carme Milià said:

Gracias por vuestras recetas y por los estilismos tan adecuados. Esta la probaré pronto.
Endavant i salutacions cordials.


José said:

Son las primeras 8 de la mañana de 2016.

Tengo dos dudas…

1- No se cómo apreciar cuándo el brandy ha evaporado todo el alcohol.

2- Si el caldo hay que echarlo a cocinar frío, o hay que calentarlo previamente.

Muchas gracias.

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