Pork loin with brandy

We always like to see proposals for family celebrations -especially now, with Three Kings' Day approaching!-. Loreto, author of Sabores de Colores, brings us an ideal recipe: a pork loin with a spectacular sauce.

I love these holidays, times when we all gather around the table and share delights like the Brandy Pork Loin I'm bringing you today. You'll see it can be a delicious option for a family meal (I definitely encourage you to try it for the next Three Kings' Day if you celebrate it!).

Those who know me know I always try to prepare recipes that aren't overly complicated, so you'll feel encouraged to make them: recipes that will dress your table even more than if you decided to go out to dinner, without making it a huge effort to get into the kitchen. In the kitchen, it's all about preparing things with lots of love and presenting them with a bit of flair.

That's why I suggest this loin with a Brandy sauce you'll want to eat by the spoonful, because it's a very aromatic creamy sauce, ideal to accompany with duchess potatoes or egg pappardelle.

I prepared it on the Le Creuset casserole, Shallow Casserole type, but the same recipe will be just as delicious on an round or oval casserole.

Acacia cutting board with painted handle T&G, Pallarès carbon steel knife and casserole, Shallow Casserole type, Le Creuset

Ingredients (for 6-8 people)

1 piece of pork loin 1.5 kg.
4 garlic cloves
10 fresh sage leaves
1 sprig of fresh rosemary
2 large shallots or 4 small ones cut into julienne
500 ml chicken stock
250 ml Brandy
100 ml cream
2 teaspoons cornflour
1 tablespoon water
1 tablespoon butter
Olive oil
Black pepper
Salt

Preparation

1. Remove the pork loin from the refrigerator at least half an hour before preparing it. Salt and pepper it and set aside.

2. Heat 2 tablespoons of oil and the butter in our shallow casserole by Le Creuset and brown the pork loin on all sides. Remove to a plate and set aside.

3. Next add the crushed garlic cloves unpeeled and the aromatics, cook a few minutes to flavor the fats; ideally everything should brown slightly but be careful not to burn it as the butter and oil could turn bitter. Once browned, remove the garlic and aromatics.

4. Add the shallots cut into julienne and sweat them well over low heat. Once softened, increase the heat and add the Brandy and cook until the alcohol has completely evaporated.

5. Then add the pork loin and half of the stock. Cover and cook over medium-low heat for approximately 45 minutes or until, when piercing the loin in the center, the internal temperature reaches 68ºC. Halfway through cooking, turn the loin and add the other half of the stock.

6. After the cooking time, transfer the pork loin to a plate, cover with aluminum foil and let rest for 10 minutes before slicing into thin rounds.

7. While the loin rests, adjust the sauce for salt and pepper, add the cream and thicken slightly with cornflour, mixing the cornflour with a little cold water to avoid lumps when adding it to the hot liquid. The amount of cornflour is somewhat to taste, but watch that the sauce doesn't become too thick.

8. Once the sauce has reached the desired texture, arrange the slices of loin on a platter and cover with the sauce or, if you prefer, serve it in a sauceboat.

Acacia cutting board with painted handle T&G, casserole, Shallow Casserole type, Le Creuset
and Emile Henry wavy ceramic mold

I recommend you slice the loin with a very sharp ham knife, since being more flexible you'll get very thin, perfectly cut slices.

Another little tip I wanted to mention is that if the loin turns out a bit dry, just slice it and submerge the slices in the sauce.

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

Happy New Year!