Pork Loin with Braised Pickles

Description

In terms of flavor, pork loin with braised pickles is reminiscent of a traditional pickle soup: the same spices, salty pickles, and rich meat. The dish reaches its full depth of flavor by marinating the pork for 8 hours. Adding sour cream will enhance the tenderness of the side dish made with pickles and onions.

Ingredients

• Pork tenderloin - 2 lbs
• Pickled Cauliflower - 14.1 oz
• Onion - 1 head
• Vegetable Oil - 1 fl oz
• Dill - 3 stalks
• Rosemary - 3 stalks
• Juniper Berries - 12 pieces
• Bay leaf - 1 piece
• Salt - to taste
• Ground Black Pepper - to taste

Step by Step guide

Step 1

Marinate the pork in oil with rosemary, dill, juniper, and bay leaves, seal it with plastic wrap, and leave it in the refrigerator for eight hours to allow the meat to absorb the flavors. The spices can be finely chopped for better effectiveness, but they should be washed off before frying the meat to prevent burning.

Step 2

After marinating the pork and removing the spices but keeping the oil, heat a skillet, season the pork chops with salt, and sear them in the oil for three minutes on each side. Transfer the meat to an oven preheated to 356°F and bake for five to seven minutes.

Step 3

In the same oil, reduce the heat and lightly sauté the onion. Add the cut cucumbers and cook for two to three minutes. Season with pepper, and if desired, to make the flavor of the garnish milder, stir in some sour cream.

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