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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.
Course Main Course
Cuisine Mediterranean
Keyword Aubergine, Lunches, Marqués de Prado, Pork, Special, Stews
Total Time 38 minutes
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.
    • Sear the pork loin over high heat without moving it too much, so that it browns evenly.
  • 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.

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.