Greek · Dinner
Baked Pork with Egg Sauce
Tender pork loin baked in a silky avgolemono-style sauce of egg yolk, lemon juice, and chicken stock. The pork is seared, then braised until tender, and finished with a gentle egg-lemon custard thickened with cornstarch. Served warm with rice or crusty bread.
$5
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
381Calories
38.5gProtein
21.4gFat
6.1gCarbs
0.7gSugar
0.3gFiber
532mgSodium
301mgChol
9.2gSat Fat
620mgPotassium
52mgCalcium
1.8mgIron
0.7mcgVitamin B12
7.1mgVitamin C
protein-rich
low-carb
low-calorie
herb-salt
hidden-gems
Instructions
1
Prep
Pat the pork dry and season with salt and pepper. Chop the onion and mince the garlic on a cutting board.
2
Sear
Heat olive oil in an ovenproof skillet over medium-high heat and sear the pork 4–5 minutes, turning occasionally, until browned on most sides.
3
Braise
Add chopped onion and minced garlic to the skillet, then pour in the chicken stock and cover with foil. Bake at 350°F for 25 minutes until the pork is fork-tender and cooked through.
4
Temper
Whisk the egg yolk with lemon juice in a small bowl. Slowly ladle a few spoonfuls of hot pan liquid into the egg-lemon mixture while whisking constantly.
5
Build
Pour the tempered mixture back into the skillet and stir over low heat 2 minutes until thickened to a light custard consistency. Stir in butter and dill.
6
Plate
Spoon the pork and sauce onto a plate and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork loin
- 1 1/2 cup360ml chicken stock
- 22 egg yolk
- 2 tbsp2 tbsp lemon juice
- 1 tbsp1 tbsp butter
- 2 tsp2 tsp fresh dill
