Warming and filling autumn or winter casserole, Loin of Pork with Garlic and Vegetables is finished with a rich sour cream sauce. Serve with a crisp green salad and, if you like, crusty bread and butter for a super meal.
1 X 3 lb. boned loin of pork, trimmed of excess fat and rolled
1 teaspoon salt
½ teaspoon black pepper
6 garlic cloves,
4 coarsely sliced and
2 left whole
½ cup butter
2 medium-sized onions, sliced and pushed out into rings
1 small head of celery, trimmed, separated into stalks and cut into
10 fl. oz. chicken stock
4 medium-sized potatoes, peeled and thickly sliced
4 medium-sized tomatoes, blanched, peeled, seeded and coarsely chopped
1 teaspoon dried thyme
5 fl. oz. sour cream
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).
Rub the pork all over with the salt and pepper. With the point of a sharp knife, make J-inch incisions in the meat and insert the sliced garlic cloves. Set aside.
In a large, heavy flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the meat and cook, turning the meat with two large forks, for 8 to 10 minutes, or until it is brown all over.
Using two large forks, lift the meat out of the casserole and set it aside.
Add the onions and celery to the casserole and cook, stirring, for 5 to 7 minutes, or until the onions are soft and translucent but not brown.
Stir in the chicken stock and add the potatoes, tomatoes, thyme, and the two whole garlic cloves.
Bring the liquid to the boil, stirring constantly. Reduce the heat to very low and add the pork. Cover the casserole and place in the oven. Braise for 1 ½ to 2 hours, or until the juices are clear when the meat is pierced with the point of a sharp knife.
Remove the casserole from the oven. With two large forks, lift the meat out of the casserole and transfer it to a carving board. With a sharp knife, carve the meat into thick slices and place them on a warmed serving dish. Keep the meat hot while you finish the sauce.
Pour the contents of the casserole through a fine wire strainer held over a medium-sized saucepan. With the back of a wooden spoon, rub the vegetables through the strainer until only a dry pulp is left. Discard the pulp.
Stir the sour cream into the mixture and set the pan over low heat. Cook the sauce, stirring constantly, until it is smooth and heated through.
Remove the pan from the heat. Pour the sauce into a warmed sauceboat and serve immediately, with the meat.