Braised Pork Loin with Vegetables and Sour Cream

Ingredients

• 400 gram pork-loin
• 100 gram onion
• 300 gram carrot
• 300 gram mushroom
• 4 clove garlic
• 200 gram tomato
• 6 tablespoon olive-oil
• 2 tablespoon clarified-butter
• 250 milliliter water
• 1 tablespoon herbes-de-provence
• 1 tablespoon marjoram
• 1 teaspoon salt
• 3 tablespoon soy-sauce
• 3 tablespoon sour-cream
• 1 teaspoon wheat-flour
• 1 teaspoon potato-starch

Tools

• pan
• spoon
• knife
• bowl

Instructions

1. Trim the pork loin slices of any connective tissue. Season both sides with herbal pepper and marjoram.
2. Peel the carrots, mushrooms, onions, and garlic. Slice the carrots into rounds, cut the mushrooms into bite-sized pieces, and slice the onion into feathers or rings. Cut the tomatoes into pieces the size of the mushrooms (if they are large). Leave the garlic cloves whole.
3. Heat olive oil in a large skillet. Add the onion, carrot, mushrooms, and garlic cloves. Sauté over high heat for about 5 minutes.
4. Pour the water into the skillet, add soy sauce, salt, and the pork loin slices. Cover the skillet with a lid and braise the meat with the vegetables over low heat for about 1 hour, without uncovering.
5. After an hour, add clarified butter and tomatoes to the vegetables and meat. Cook for a few minutes uncovered.
6. In a small bowl, mix the sour cream with wheat flour and potato starch. To temper the sour cream, add a bit of hot liquid from the skillet and stir.
7. Add the tempered sour cream to the skillet with the meat and vegetables. Mix thoroughly to avoid lumps (you can pour it through a sieve). Cook on very low heat for a moment, then remove from the heat.