Pork Loin in a Pan
30’ min.
Easy
4 people
- 600 g pork loin, sliced
- 2 garlic cloves
- 1 medium onion
- 200 g cherry tomatoes
- 3 tablespoons extra virgin olive oil
- Salt to taste
- Peppercorns to taste
- 100 ml champagne or, alternatively, prosecco, dry white wine, or light rosé
- Fresh basil or parsley to taste
- Roasted potatoes or mixed vegetables as a side
Peel the garlic cloves and slice the onion thinly into julienne strips. Heat a large pan with a drizzle of extra virgin olive oil, add a pinch of salt and a few peppercorns, and immediately place the pork loin slices to brown. The meat will start to color and release all its aroma.
Add the halved (or whole) cherry tomatoes, stir gently, and let them cook together with the meat so the flavors blend.
For a special touch, deglaze with some champagne; if you prefer a more affordable option, prosecco, dry white wine, or a light rosé will work just as well. Let the liquid evaporate until the meat is cooked through and the tomatoes are well blended into the sauce.
Finally, garnish with fresh basil or parsley leaves, according to your taste.
We recommend serving this main course with roasted potatoes, though it also pairs wonderfully with a variety of vegetables. Serve hot — and enjoy!
