Pork loin, osso buco style

Pork loin, osso buco style

Shopping list: 4 pers.: a 600 gram pork loin, 1 large onion, 2 carrots, 4 tomatoes, a bunch of parsley, the stalk of celery, a sprig of thyme, a bay leaf, olive oil, 30 cl of white wine, a spoon of strong French mustard, tomato puree, flour, pepper and salt.

Method: peel the onion and cut it into small pieces, clean the carrots, peel off the skin and slice it into small rounds, remove the strings from the celery and slice it, cut the tomatoes into small pieces. Warm the oil in a large oval pan and brown the pork loin all over in 5 minutes. Take it out of the pan and cook the vegetables for 5 minutes. Add the herbs and the pork loin with pepper and salt. Sprinkle everything with some flour and add half of the white wine (first taste it yourself!!! how often do I have to say this yet?) without a lid for 10 minutes over a not-too-high flame. Turn the pork loin over and add the rest of the wine, and also a few tablespoons of tomato puree. Continue cooking for 10 minutes. Lid on the pan and let it cook for 10 minutes over a very gentle heat.

Cut the pork loin into small slices (a bit pink inside) and mix the sauce with a good spoonful of mustard. Serve the meat with the sauce and some leaves of parsley on top. Perfect with tagliatelle or penne.