16 Mar Pork raxo
Today we will prepare a very bright dish of meat stewed in tomato-wine sauce.
Pork tenderloin – 600 g
olive oil – 1 tbsp.
Tomato paste – 70 g
Cumin (ground) – 1/2 tbsp.
Coriander (ground) – 1 tbsp.
Paprika sweet (ground) – 1 tbsp.
Cream (fat content from 30%) – 250 ml
Dry red wine – 200 ml
Salt – optional
We take a large bowl and mix the spices in it: paprika, coriander and cumin. For a thick and rich cream sauce, we take at least 30% fat. Rinse the pork tenderloin with cold water and dry with a paper towel. Add the tomato paste to the spice mix and stir it constantly, pour in the cream. Next, cut the pork into thin strips across the fibers.
Heat the pan with olive oil over high heat, spread the sliced pork. Quickly fry the meat, not diminishing the fire, until golden brown. Reduce the heat to medium and add the creamy tomato mixture to the meat, stir, let the sauce boil, reduce the heat to minimum, cover the pan with the lid and simmer for about 10 minutes. Next, remove the lid and pour in dry red wine. Again, let the sauce boil, cover the pan with the lid and simmer for another 10-15 minutes or until the meat is soft. The meat should be tender and the taste of the sauce should be slightly sour from dry wine and tomato paste.