Slow-cooked pork that melts and that will be enjoyed by young and old! This is a specialty of the Cyclades islands.
Materials
1,500 gr. pork tenderloin (single piece)
Three cloves garlic, cut in half
50 ml extra virgin olive oil
250 ml dry white wine
2-3 allspice grains
One bay leaf
1 tbsp tomato paste
100 gr. tomato juice
30 gr. frozen butter
salt
black pepper
Tips
Cook the roast over low heat. The liquids you added are enough, so you don't need to add more.
Procedure
Step 1
Make scattered holes in the meat with a sharp knife and put a clove of garlic inside each one.
Step 2
Heat the olive oil in a deep, non-stick pan and braise the whole meat for about 30 minutes. The key to success is to achieve a uniform, deep coating so that the meat gets a crust, which is why, gradually, after it receives the first colour, we lower the heat a little so that it doesn't burn.
Step 3
Remove the meat and place it in a deep and relatively narrow pot.
Step 4
In the pan where we shielded the meat, add a little of the wine and scrape the base of the pan with the spoon. Remove from the heat, strain and pour the clean liquid over the meat.
Step 5
Add the remaining wine, spices, bay leaf and pepper and simmer for almost 1.5 hours with the lid closed.
Step 6
Then add the tomato paste, tomato juice (add more if you want more sauce in the final result), salt and continue cooking on low heat for 1 hour.
Step 7
Remove the pork from the pot, add the butter, mix and remove from the heat.
Step 8
Serve the roast cut into slices with sauce and accompany it with pasta or baked potatoes.
READ MORE: Baby potatoes with mustard in the oven.
