Recipe of Ultimate Pork in a creamy artichoke sauce with saffron mash

Pork in a creamy artichoke sauce with saffron mash.

Hey everyone, it is Jim, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, pork in a creamy artichoke sauce with saffron mash. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

Pork in a creamy artichoke sauce with saffron mash is one of the most favored of recent trending meals on earth. It is simple, it's quick, it tastes yummy. It's enjoyed by millions daily. Pork in a creamy artichoke sauce with saffron mash is something that I've loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook pork in a creamy artichoke sauce with saffron mash using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Pork in a creamy artichoke sauce with saffron mash:

1. {Prepare of or so joint of pork loin.
2. {Get of artichoke hearts.
3. {Take of Approx 500 ml of milk.
4. {Get of Salt and pepper.
5. {Take of Glug of white wine.
6. {Prepare of Stock.
7. {Get of Enough potatoes.
8. {Get of butter.
9. {Make ready of Olive oil.

Instructions to make Pork in a creamy artichoke sauce with saffron mash:

1. Prep the ingredients. Wash and dry the meat. Chop the artichokes. Chop carrots, onion and celery (I always buy the veg in bulk, chop it all and freeze so it's always ready to cook).
2. Fry carrots, onions and celery in a little oil. After a few minutes, add the artichokes. Cook for another 1-2 minutes.
3. Add the meat, brown all over. Add salt and pepper. Add white wine and let it evaporate. Then add enough milk to nearly cover the meat. Cover and simmer on low for 2 hours. Turn a few times during cooking. Half way through cooking it should look like this.
4. Start to boil and mash your potatoes, add butter and saffron, keep warm. After 2 hours, remove meat and keep warm. Using a hand blender, whizz up the sauce. Reduce sauce on high heat, add stock cube, stir frequently.
5. When sauce is reduced and thick and creamy, carve the meat and serve 😊.

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