Ingredients x 4
1 kg pork loin
1 clove of garlic
3 tablespoons of extra virgin olive oil
A glass of dry white wine
½ litre of warm oat milk
Optional. 1 teaspoon of corn starch (or 0 or 00 flour)
Heat the oil in a saucepan and brown the whole piece of meat on all sides. Remove it from the heat and in the same oil add the chopped vegetables to dry gently. Add the meat again, raise the heat and deglaze with the white wine. When it has evaporated, pour in the hot oat milk and cook for 40/50 minutes over low heat with the lid on. When the meat is ready, remove it from the heat and blend the sauce with an immersion blender. For a thicker sauce, add the teaspoon of starch, stirring - still on the heat - with a whisk to melt the flour well. Cut the loin into slices (after letting it rest for 15 minutes so that the juices are redistributed throughout the meat) and serve after having accompanied it with the sauce.