Cup sirloin roasted in whey
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- piece of pork loin of about 1 kg and 1/2 (this is a part of the loin that is more moist and therefore more chubby and tasty)1 unit(s)
- Large sliced onions2 unit(s)
- Large sliced carrots1 unit(s)
- Rosemary sprigs to taste
- Parsley sprigs to taste
- Leaves and bay leaf2 unit(s)
- Coriander sprigs to taste
- Coriander seeds to taste
- Cinnamon Stick1 unit(s)
- Black Pepper Seeds to taste
- Star Anise1 unit(s)
- Cumin Grains to taste
- Whole Girl Finger Peppers3 unit(s)
- Whole garlic heads2 unit(s)
- Dry white wine1 cup
- Whey1 l
- Salt and ground pepper to taste
- Freshly grated nutmeg to taste
- Season the meat with salt, pepper and freshly ground nutmeg. Reserve.
- In an iron pan with a lid or in a thick and deep roasting pan, make a bed with the onion, carrot and herbs and spices.
- Cut off the ends of the garlic head and place as well. Include the whole pepper.
- Sprinkle all the spices. Place the seasoned meat on this seasoning bed and pour in the wine and whey.
- Cover the pan or, if using a baking sheet, cover with aluminum foil, shiny side in. It is important to seal well to retain as much heat as possible.
- Place in the oven at 180 degrees and bake until the meat is very tender. Check the liquid level from time to time. And don't ever let it dry. If necessary, add water as you prepare.
- When the meat reaches the right point, remove the lid, or aluminum foil, and let it brown. If the broth from the roast has all evaporated, add a little more water. But not much.
- When the meat is golden, remove from the pan. Strain the broth and if it is not too salty (because of the reduction) drizzle the roast with it.
- Serve with rice, puree or farofa.