Pork Loin with Braised Pickles

Ingredients

• Pork tenderloin 0 lbs
• Pickled Cauliflower 15 oz
• Onion 1 head
• Vegetable Oil 0 fl oz
• Dill 3 stalks
• Rosemary 3 stalks
• Juniper Berries 12 pieces
• Bay leaf 1 piece
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Marinate the pork in oil with rosemary, dill, juniper, and bay leaves, seal it with plastic wrap, and leave it in the refrigerator for eight hours to allow the meat to absorb the flavors. The spices can be finely chopped for better effectiveness, but they should be washed off before frying the meat to prevent burning.

Step 2

After marinating the pork and removing the spices but keeping the oil, heat a skillet, season the pork chops with salt, and sear them in the oil for three minutes on each side. Transfer the meat to an oven preheated to 355°F and bake for five to seven minutes.

Step 3

In the same oil, reduce the heat and lightly sauté the onion. Add the cut cucumbers and cook for two to three minutes. Season with pepper, and if desired, to make the flavor of the garnish milder, stir in some sour cream.