Braised pork loin

Braised pork loin


4 people made this

About this recipe: Pork loin is braised in a mix of onion, celery, herbs and mustard for several hours. It comes out guaranteed tender and flavourful.

Annamaria Sgardova

Serves: 4 

  • 1 onion, chopped
  • 1 celery stick, chopped
  • 3 sage leaves, chopped
  • 1 sprig of rosemary, chopped
  • 1 garlic clove, chopped
  • 200ml olive oil
  • 1kg pork loin
  • salt to taste
  • 2 tablespoons mild mustard
  • 2 to 3 tablespoons double cream

Prep:15min  ›  Cook:2hr15min  ›  Ready in:2hr30min 

  1. Place the onion, celery, sage, rosemary and garlic in a casserole with the oil over medium high heat. Add the pork loin and brown on all sides for about 15 minutes. Season with salt.
  2. Dilute the 2 tablespoons of mustard in a little bit of hot water. Add this mixture to the casserole. Let everything cook on low heat for about 2 hours, covered, turning the pork loin every once in a while.
  3. Slice the pork and place the slices on a serving dish. Add a few tablespoons of cream to the sauce and stir well. Pour the sauce over the pork slices and serve.

Recently viewed

Reviews (1)


I had a few problems with this dish. The sauce came out very bitter and I would guess that it was the fresh rosemary from my garden. I should have used dried rosemary in retrospect. Consequently, I had to doctor the sauce with a bit of brown sugar to remove the bitterness. I also used a grainy french dijon but I don't think that was the cause of the bitterness. I don't plan on making this again. Thanks for sharing. - 16 Sep 2012

Write a review

Click on stars to rate