1 loin of pork for 1 1 / 2 k
3 onions chopped
1 1/2 cup chicken broth
1/3 cup cream
1/4 cup mustard
6 garlic cloves, chopped
3 tbsp white wine
1 tbsp flour
1 tbsp cumin
1 tbsp butter
1 tbsp oil
1 tsp ground rosemary
Preheat oven to 175°C (350°F).
Cook pork in the butter and oil on both sides, remove from pan and reserve.
Cook onions in the same pan.
Add the white wine and let boil.
Incorporate the chicken broth, garlic, rosemary, cumin and let boil.
Mix flour, cream and mustard, apart.
Add to the pan, stir and let simmer.
Place the pork loin in a baking tray and bathe with the sauce.
Bake for 2 hours, lined paper aluminum.
Remove from the oven and let the meat stand for 1 hour before serving.