Pork loin with cream

Preparation:

Preparation: Splint the pork loin with cloves of garlic and a dozen cloves and grease it, then tie a few sprigs of rosemary to the meat with a thin white string. Place the pork loin in a baking dish, drizzle it with oil and put it in a preheated oven at 200 degrees. After 10 minutes of cooking, turn the meat and brown it well on all sides. Meanwhile, beat a quarter of the cream in a bowl with a glass of strong liqueur (cognac, rum or grappa depending on your preferences). When the pork loin has been cooking for half an hour, lower the oven to 170 degrees and pour the cream and liqueur all at once. Continue cooking for another 30 minutes, making sure that the cooking liquid does not dry out too much and turning the meat from time to time. If the sauce reduces too much, add a little warm water. Finally, season with salt and pepper to taste, tasting the sauce. Remove the meat from the container, pass the cooking sauce through the blender, slice the meat, cover it with the sauce and put the serving dish in the oven for a few moments before serving, very hot.