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Pork Loin with Sherry Wine and Sherry Vinegar

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(Recipe ID: 557)

Serves 4

Preparation time: 30 minutes plus cooling; Cook time: 2 hours

Source: Vito De Carolis

Wonderful, savory recipe for boneless pork loin, just don't overcook it.


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  • 1 Pork loin (about 2 pounds), boned
  • Fine sea salt and black peppercorn; freshly ground to taste *
  • 2 tablespoons Extra Virgin Olive Oil *
  • 1/3 cup Unsalted butter
  • 2 Medium red onions, halved and thinly sliced
  • 4 Sprigs of fresh thyme
  • 2 Bay leaves *
  • 1 1/2 cups Sherry wine
  • 1/2 cup Sherry vinegar *
  • 1/2 cup Raisins, soaked 1/2 hour in sherry vinegar


  1. Season the pork with salt and freshly ground black peppercorn.
  2. Place a large saucepan over a medium heat and add Extra Virgin Olive Oil.
  3. When hot, add the pork into the pan and sear until just golden brown on all sides and both ends.
  4. Remove the pork and set aside.
  5. Over a medium heat, add butter and, when it foams, add onions with a pinch of salt.
  6. Fry for 10 minutes until softened, stirring occasionally.
  7. Add the thyme, bay leaves, Sherry wine, Sherry vinegar, and raisins and turn the heat to low.
  8. Return the pork to the pan, cover with foil and put the lid on.
  9. Cook slowly for 1 to 1½ hours or until the meat is just cooked through but still juicy, turning occasionally, so it cooks evenly.
  10. Let the pork rest for ten minutes, covered loosely with foil, before slicing.
  11. Turn the heat under the sauce to high and reduce it for five minutes, until it is still runny but “delicious”.
  12. Taste the sauce and adjust the seasoning if necessary.
  13. Serve with mashed potatoes and braised spinach.


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