Recipe – Loin Brazilian
Let’s make that loin Brazilian.
– 800 kg of pork loin
– 1 cup tea and white wine
– 1 large onion cut into slices
– 2 cloves garlic, minced
– 1 bay leaf
– 1 gallon rosemary
– Salt and pepper to taste
– 4 slices of sliced bacon
– 1/2 cup chopped tomatoes
– 1/2 cup tea broth
– 1 medium onion sliced
1 Season the loin with the wine, onion, rosemary, garlic, salt and pepper, bay leaf and lemon juice, leaving it to soak for about 4 hours.
2 Put the loin and all the seasonings in a baking dish, spread the bacon slices on top and bake in a hot oven for an hour covered with aluminum foil, and another hour without the paper. Drizzle with the sauce itself, and if necessary add water to avoid drying. Remove the loin from the oven, and cut into slices. Reserve.
3 In the baking dish that roasted the loin, remove the excess fat, and sieve the leftovers. Reserve.
4 Heat a pan with olive oil, sauté the sliced onions, add the chopped tomatoes, sauté well and place the broth you sifted from the roast, taste the salt and serve with the loin.