Pork loin with brandy

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

I love these holidays, holidays where we all gather around the table and share delicacies like the Pork Loin in Brandy that I bring you today. You will see that it can be a delicious proposal for a family meal (I definitely 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 overly complicated, so that you are encouraged to prepare them: recipes that will dress your table even more than if you were planning to go out to dinner, without it being a huge challenge to get into the kitchen. In the kitchen, it's all about preparing what you want with a lot of love and presenting it with a bit of grace.

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

I have prepared it in the Le Creuset saucepan-style cocotte , but the same recipe will turn out just as delicious in a round or oval cocotte.

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

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
250 ml Brandy
100 ml cream
2 teaspoons cornstarch
1 tablespoon of water
1 tablespoon butter
Olive oil
Pepper
Salt

Elaboration

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

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 set aside.

3. Next, add the crushed, unpeeled garlic cloves and the herbs. Cook for a few minutes to flavour the fat. Ideally, everything should brown slightly, but be careful not to burn it as it could make the butter and oil bitter. Once it has browned, remove the garlic and herbs.

4. Add the julienned shallots and sauté well over a low heat. Once sautéed, raise the heat and add the brandy and cook until the alcohol has completely evaporated.

5. Next, add the pork loin and half of the broth. Cover and cook over a medium-low heat for approximately 45 minutes or until the temperature reaches 68ºC when pricked in the centre of the loin. Halfway through cooking, turn the loin over and add the other half of the broth.

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

7. While the pork rests, adjust the salt and pepper to taste, 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 each person's taste, but make sure that the sauce is not too thick.

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

Acacia chopping board with T&G painted handle, Le Creuset casserole dish
and Emile Henry wavy ceramic mould

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

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

And finally, remember that once the loin is prepared, if you have any left over or have prepared it in advance, do not heat it up: serve it at room temperature and, of course, with the sauce piping hot.

Happy new year!