Braised pork loin with beetroot purée

For the braising:

• Make a white stock. 
• Brown the large pieces of salted meat in the oven at 220 ºC or on the stove
• Cut vegetables into small cubes (onion, carrot and garlic), soften them slightly and add them to the browned meat.
• Pour in the wine and the stock covering half of the meat and vegetables and put it in the oven lowering the temperature to 180 ºC. While cooking, turn the piece of meat over occasionally and, if necessary, add some stock. 
• Leave it cooking until the meat is tender and there is no red juice inside. 
• Remove the pieces of meat and set them aside. 
  For the sauce:
• Remove the fat from the juice, blend it with the vegetables and add more stock if necessary. Place on the heat and thicken it with corn-starch dissolved in cold stock, let the mix boil for a few minutes. Salt to taste. 

For the beetroot purée:

• Cut the onion into julienne, slice the garlic and the beetroot and the tomato into large cubes.
• Soften the onion and garlic, add the tomato and then the beetroot, add the vinegar and let it reduce. Add the white stock and cook it for at least 30 minutes.
• Mash the purée, put it through the puree machine and boil again. Finally add the reduced cream.

SET UP

• Cut the meat into slices, put them on a tray, pour the sauce over the meat and heat it in the oven.
• Serve with beetroot purée.