Sunday, October 11, 2009

Pan Fried Pork Loin with Mushroom and Celery Sauce

Pan Fried Pork Loin with Mushroom and Celery Sauce
The sauce was generously poured over the meat.

Sectioned Pork Loin
Glad that its not dried up on the inside. It's still juicy!

Another "experimental" trip to my fridge and here's the ingredients that I find for a 1 person portion (2 people if you have other dishes or you are trying not to eat too much). HY likes it!

Meat :
300g pork loin cut into 3 pieces
Black Pepper and Salt
1 table spoon white wine

Mushroon and Celery Sauce :
2 stalks of celery (chopped up)
1 onion (chopped up)
3 cloves of garlic ( finely chopped)
1 chilli (unseeded and sliced)
8 wild mushrooms (thick slices. About 3 slices per mushroom)
150g of chicken stock (or 1 teaspoon of Knorr chicken stock with 150g of water)
1 table spoon corn flour with some water.

1) Mix the pork loin in a bowl with white wine, black pepper (generous) and salt (about 1/2 teaspoon). Leave the pork to marinate in the fridge for 1 day.

When ready to cook,

2) Heat up the pan to high heat, pan fry the pork loin till all the faces are cooked and take them out when there's browning.

3) Pre heat the oven to 200 degrees celsius. Place the pork loin into the oven to cook the inside of the meat for 5~10 minutes. Do not overcook else the meat becomes too dry.

4) While the meat is in the oven, stir fry the onion with some olive oil. When there's slight browning or the onion turned a bit translucent, add the garlic and stir fry, then add the celery and chilli. Stir fry for about 3~4 minutes in all.

5) Add in the mushroom and stir fried for another 1 minute.

6) Add in the chicken stock and bring it to a boil. Lower the fire and leave the vegetable to simmer for about 2 minutes.

7) Add salt and pepper to taste.

7) Add in the cornflour solution to thicken the sauce.


8) Place the pork loin onto the plate and then pour the Mushroom and Celery sauce over the pork.

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