Krulik Baks Do Drukowania

Ingredients (serves 4)

800 g pork loin (or cup) 5 tablespoons Marsala


1 cup white wine 2 bay leaves 3 cloves

20 g
butter soup (with meat or vegetables)
1 tablespoon potato starch (or cornstarch), salt and pepper








Preparation Brown the pork in the butter in a non-stick pan until a golden crust to form.
Sprinkle the roast with the Marsala and allow to evaporate.
Combine the spices, cover the pan and cook over low heat for about 20 minutes.
Add the white wine and a ladle of hot broth and cook, still in pan, uncovered, for 40-45 minutes.
Once the cooking and let cool in the meantime, dissolve the starch in the gravy and thicken up the sauce to accompany meat.
Once cooled cut into slices and cover with the sauce.
Excellent served with roast potatoes.