We love getting the casserole going! Cooking in it doesn’t have to be about complicated recipes, but definitely delicious ones! The recipe that Beatriz brings us today, from To Be Gourmet, is ideal: pork loin in cider vinegar, a recipe that requires minimal effort in the kitchen, but gives you tender, flavorful meat you'll love.
We make this pork stew at home very often. The preparation is very quick, and since it finishes in the oven it allows you to get the most out of our Le Creuset casserole, since we don't need any more cookware to cook this delicious loin in sauce.
It can be prepared the day before and finished half an hour before a lunch or dinner, which is a great advantage if we are making it on a weekend.
The casserole is such a beautiful piece that if you enjoy cooking you’ll also enjoy it with your eyes, in addition to its great results.
Edmond Fallot apple cider vinegar and round Le Creuset casserole
Ingredients
1 Kg pork loin
1 Onion
1 Leek
1 Carrot
2 cloves of garlic
200 ml of Edmond Fallot apple cider vinegar
Extra virgin olive oil
Mixed peppercorns and Salt
Preparation
We put a little oil in the casserole and we sear the pork loin on both sides so it takes on a golden color. We cut all the other ingredients into pieces and add them to the casserole.
We season with salt and pepper on top and baste the loin with a little cider vinegar. Next, we put the casserole in the oven with its lid at 160º.
Approximately every 15 minutes we add a splash of vinegar, until all the indicated amount has been used. We'll take out the loin when we see, by pricking with a needle, that it is tender. It may take about 45 or 50 minutes.
We carefully remove the casserole and uncover it so the meat can cool. As soon as we can handle it, we place it on a cutting board and slice it. We set them aside.
From this point we have two options for plating. The first option is to bring the meat to the table on a platter, covered by the vegetables piping hot as a garnish. In this case a ceramic dish seems like a very original and elegant option to me.
Another option is to finely blend the vegetables to obtain a thick yet smooth sauce, with a wonderful flavor thanks to the touch this vinegar gives it. If you choose this option, the loin is placed back in the casserole, and the sauce goes on top, and it’s taken to the table as is, from where we serve each plate.
The Le Creuset casserole is such a beautiful piece that it allows you a fantastic presentation on the table, and it's not just to enjoy while it cooks.
Beatriz.
Comments
Arturo said:
Las carnes en cocotte al horno salen espectaculares. Haré la receta. ¡Seguro!
Necesito un “ejemplar” de 40 centímetros de diámetro. ¿Tenéis algo en la tienda?
¡Gracias!
Claudia said:
Hola Belén, depende del tamño del lomo realmente, pero si es de un kilo aproximadamente, como el de la receta, deberían salirte bien para ofrecer más de un corte a unas 6 personas. Saludos!
Belen said:
Cuantas raciones salen?
sientatealamesa said:
Estas cazuelas no solo cocinan de maravilla, sino que también sirven para ser modelos de fotos culinarias.
Claudia said:
¡Qué alegría ver tan buena acogida, Mercedes! Muchas gracias, ya nos contarás tras probarla! Saludos, Claudia
MERCEDES said:
Una manera fantástica de cocinar el lomo, que deja tiempo para un millón de cosas sin hipotecar el fin de semana en la cocina…. Me apunto a hacerla un día de éstos.