Pork loin recipe with pepper and red wine

Ingredients to make Pork Loin with Pepper and Red Wine:

• 2 tablespoons of Oil
• 1 cup of meat broth
• 1 kilogram of pork loin
• 1 tablespoon corn flour
• 2 tablespoons of Butter
• 1 tablespoon of mustard
• 1 teaspoon of black pepper
• 1 teaspoon salt
• 1 teaspoon of fresh thyme
• 2 tablespoons of Vinegar
• 1 cup of red wine

How to make Pork Loin with Pepper and Red Wine:

1. Clean the piece of meat well and season by brushing it with salt, pepper and thyme. I recommend you mix these three ingredients before and spread the meat with your hands.
2. Heat a skilletwith a third of the butter and half of the oil. Once hot, place the piece of meat and seal all over. This means that the edges of the meat are browned without being fully cooked.
3. Place the pork loin in a more or less deep baking pan and empty the rest of the oil and fat from cooking in the pan there as well. Cook in the oven for 40 minutes at 200ºC. When the first 20 minutes have passed, turn the meat over.
4. Take the mold out of the oven and drain all the cooking liquid. Combine this with the meat broth and bring to a simmer while you stir everything to make the sauce. After a few minutes, add the vinegar, wine, dissolved cornstarch and mustard.
5. Let the sauce boil, always over low heat, and when it starts to thicken add the rest of the butter.
6. To serve the pork loin with pepper and red wine, cut the meat into slices and you can either bathe with the sauce or serve it separately so that each person can serve as they like. You can accompany this dish with roasted potatoes, steamed vegetables or sautéed mushrooms.