Bondiola al horno con papel de aluminio

bondiola

🥗Healthier: pork tenderloin

💰Cheaper: pork shoulder

Pork tenderloin is leaner while pork shoulder is more affordable.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine adds flavor without alcohol, while chicken broth is cost-effective.

Season the bondiola with coarse salt all over.

Rub crushed paprika into the bondiola, ensuring it penetrates well.

If desired, trim some fat from the bondiola, but it's not necessary in this case.

Seal the bondiola by heating oil in a griddle and adding 3 crushed garlic cloves.

Once the oil is hot, sear the bondiola on all sides to enhance juiciness.

Set the sealed bondiola aside and prepare the sauce.

In a pan, heat oil (olive or sunflower) and add 1 large diced onion with a pinch of salt and white pepper.

Cook the onion until it becomes brown, stirring constantly.

Once the onion is cooked, add 200 centimeters cubed of cream and mix until it starts to boil.

Add 2 teaspoons of sugar and cook for 1-2 more minutes while stirring constantly to finish the sauce.

Spread the sauce completely over the bondiola.

Place the bondiola on aluminum foil and pour any remaining sauce over it.

Add the 3 crushed garlic cloves used for sealing on top of the bondiola.

Wrap the bondiola completely in aluminum foil.

If prepared the day before, refrigerate until ready to bake.

Preheat the oven to 160-170°C (320-340°F) and bake for 2.5 hours.

After 2.5 hours, check the bondiola; it should look delicious and aromatic.

Cooking Techniques

Equipment Needed

Spice Level: