Baked pork recipe with garlic mashed potatoes

If you have guests and want to prepare a spectacular dinner , this time we will teach you how to make a delicious baked pork with garlic mashed potatoes . I assure you that this recipe is delicious and that you will be great with everyone.

Difficulty : Medium

Processing time : 3 hours

Servings : 6

Ingredients

• 1 pork loin
• Olive oil
• 1 spoon of sugar
• 1 bottle of white wine
• 2 tablespoons of mustard
• 2 onions
• 1 bucket of vegetable broth
• 1 kilo of potatoes
• 1 head of garlic
• 50g of butter
• Nutmeg
• Milk
• Pepper

• Salt

Elaboration step by step

Preparation of pork

1. Prepare a broth with the vegetable cube . Reservation.
2. Tie the pork as if it were a matambre and season it with salt and pepper to taste.
3. Place a little olive oil in a pan and brown the pork loin on one side and the other, and then put in a high roasting pan.
4. Peel the onions, cut them into quarters and brown them in the pan with a little oil and salt. Stir constantly so it does not stick to the bottom of the pan.

5. Place the onion around the pork loin and now put mustard, sugar, vegetable broth and white wine over the meat .
6. Cover the pork loin with aluminum foil and bring it to the medium oven for 3 hours, turning it halfway through cooking.

Production of mashed potatoes

1. To make the mashed potatoes with garlic, you should wrap the garlic head in aluminum foil and take it to the oven for half an hour while cooking the pork .
2. After that time, remove the head of garlic and remove the puree from the teeth with a spoon.
3. Peel the potatoes, cut them into cubes and cook them in plenty of water until they are soft.
4. Mash them with a potato press and add butter, mashed garlic cloves , salt, nutmeg and pepper to taste, and add some milk to make it creamier.

Remove the pork loin from the oven when the 3 hours have passed and remove the thread. Cut into slices of at least two centimeters and accompany each dish with the mashed potatoes and the cooking bottom of the pork.