Tender pork loin bathed in a sweet cava sauce, the kind that has you going back for seconds and mopping up every last drop.
The natural sweetness of Marqués de Prado pairs with that of the cava, enhancing the festive character of this stew, while its smoothness keeps the sauce from becoming cloying.
Pork Loin in Cava
Pork Loin in Cava is one of those stews made for a special meal. The sweetness of the cava combines with a mild EVOO that envelops the meat until it is tender and juicy. A festive recipe, simple to prepare but with a result that impresses at the table.
Servings 4 people
Ingredients
- 1 kg Pork loin
- 1 Onion
- 1 Head of garlic
- 2 glasses Cava
- 2 glasses Marqués de Prado EVOO
- Salt and pepper To taste
Instructions
- Prepare the garlic.Make a small slit in the garlic cloves so they don’t pop in the pot. Chop the onion.
- Make the sofrito.Pour the EVOO into a pot and heat over medium heat. Add the garlic and leave for 2 minutes. Add the onion and leave for 2-3 more minutes.
- Blend the sauce.Remove the onion and garlic (peeling the garlic) and blend them with a splash of cava.
- Sear the pork loin.Season the pork loin with salt and pepper and sear it over medium heat for 5 minutes.
- Cook in the sauce.Add the blended sauce to the pork loin and pour in the 2 glasses of cava. Leave until tender, about 25 minutes over high heat.
Sear the pork loin over high heat without moving it too much, so that it browns evenly.
Notes
- We chose Marqués de Prado because it is a mild, sweet EVOO that complements the sweetness of the cava, while also adding notes of apple and banana.
- If you prefer a finer sauce, strain it before serving.
- It can be prepared the day before; the flavour improves as it rests in the fridge.
- The pork loin can be cut into slices before serving, so the sauce coats it better on the plate.
