Braised pork loin with white wine and tarragon

BRAISED PORK LOIN WITH WHITE WINE AND TARRAGON

Portions : 4 - Preparation : 10 minutes - Cooking time : 6 to 8 hours

Ingredients

• 1.5 kg (3 lbs) Québec pork loin
• 500 ml (2 cups) white wine
• 750 ml (3 cups) vegetable broth
• 2 garlic cloves, chopped
• 2 onions, chopped
• 30 ml (2 tablespoons) fresh tarragon leaves, chopped
• 30 ml (2 tablespoons) strong mustard
• 60 ml (4 tablespoons) brown sugar
• 90 ml (6 tablespoons) white vinegar
• 15 ml (1 tbsp.) cornstarch
• Salt and pepper to taste

Preparation

1. Place meat in slow cooker, cover with white wine and stock. Add garlic, onion, tarragon, mustard, brown sugar, vinegar, salt and pepper.
2. Cover and cook on high for 6 to 8 hours.
3. Remove meat from sauce. Fluff with a fork.
4. Add cornstarch to sauce and bring to a boil. Reduce if necessary to obtain a nice sauce.
5. Add the meat to the sauce.
6. Perfect for a sandwich or pasta dish.