Tender Pork Loin Stew in a Pan
Ingredients
Method
Prepare the ingredients
Dice the onion, cube the carrot, and slice the celery. Cut the pork loin into regular cubes too.
Sear the meat
Heat a large pan or casserole dish with a generous drizzle of extra virgin olive oil. Add the meat and sear it well on both sides.
When the meat is nicely browned, remove it from the pan and set aside.
Important note: do not overcook the meat. There should be some oil and its juices left in the pan.
Sauté the vegetables
In the same pan, without turning off the heat, add the onion, carrot, and celery.
Sauté them well, stirring.
Deglaze and add the meat
Return the meat to the pan with the vegetables, stir to combine, and pour in the red wine. Let it simmer for a few minutes.
Start cooking
Season with salt, then add about half a litre of hot water. Wait for it to return to a boil.
Cook covered
Cover with the lid, reduce the heat slightly, and cook for about 30 minutes.
Final stage
After the time has passed, uncover, stir gently: the liquid should have reduced, leaving about a third of the sauce. Cover again with the lid and continue cooking for another 10-15 minutes.
Final rest
Turn off the heat. Even if the sauce still seems a bit liquid, don't worry: the stew will continue to absorb its juices during the rest period.
