Tag: loin

Pork loin with milk – 's pork loin recipe – Italian Cuisine

First of all, peel the onion, cut it into thin slices and sauté it in a large saucepan with oil and a pinch of salt.

Salt the meat, wrap it with the bacon, add some rosemary and tie it with string (here is the guide to do it correctly), then brown it in another non-stick pan with a little oil, turning it from all sides to seal them.
Add the onions and deglaze with the wine.

Once the alcohol has evaporated, add the milk and sage, cover with a lid and cook over medium-low heat for about 70 minutes (check every so often that it does not dry out too much).

After the cooking time, remove the meat and let it rest on the side wrapped in aluminum foil.
In the meantime, add the butter to the cooking juices and blend to obtain a homogeneous sauce: if needed, reduce it a little over medium heat.

Finally, take the meat back, remove the string and cut it into slices.

The pork loin with milk is ready, you just have to serve it together with its sauce.

Pork loin with flavorings – Italian Cuisine

Ingredients for 6 people

1) Have the butcher prepare thearista by detaching the part with the ribs in one piece, which must also be used in cooking. Cut a small pocket in the pulp, salt and pepper. Chop the needles of 3 twigs of rosemary, the nuts and the wedges of a head of garlic; salt and pepper the mince, distribute 1/3 in the incision, close the meat and tie it tightly with kitchen twine.

2) Season the part with the ribs on the inside with 1/3 of the aromatic mince, lean over the pulp prepared by reassembling the whole piece, tie everything very well with kitchen string and sprinkle the surface with the remaining mince. Transfer thearista in a pan and brown with a little oil for 15 minutes in the oven at 220 °. Wet with the Red wine, open the oven and let the temperature drop to 150 °. Cook for 1 hour, then remove from the oven and let theroast.

3) Meanwhile, boil them potatoes washed with the peel. Drain and let them cool. Season with the wedges of garlic unpeeled and sprigs of rosemary remaining, salt and pepper; transfer them to a baking tray and brown them for 15 minutes in the oven at 180 °. Disconnect thearista from the bone, remove the string, slice it and serve it with potatoes.

Pork loin recipe with onions – Italian Cuisine

Ingredients

1 kg pork loin
400 g clean borettane onions
3 pcs shallots
thyme
rosemary
sage
extra virgin olive oil
salt
pepper

Duration: 1 h 30 min

Level: Easy

Doses: 8 people

For the pork loin with onions recipe, clean the loin from the connective tissue and trim it from excess fat strands. Salt and pepper it. Add it in a pan with a drizzle of oil and the shallots cut in half; sprinkle it with oil on the surface and brown it briskly for about 5 minutes, turning it on all sides.
Then transfer it to a baking dish, placing it on a layer of onions; add the shallots, the remaining onions and the aromatic herbs. Bake it at 140 ° C for about 1 hour: it will be cooked but pink when the core temperature measures 64-65 ° C. Remove from the oven and serve with its sauce and onions, completing to taste with cabbage and black cabbage blanched in boiling water and sautéed in a pan.