Tag: Pork

Pork loin with plums and potatoes recipe – Italian Cuisine

Pork loin with plums and potatoes recipe


  • 1 kg potatoes
  • 1 L vegetable broth
  • 700 g pork loin
  • 150 g pitted prunes
  • 4 shallots
  • 2 golden apples
  • garlic
  • butter
  • salt
  • pepper
  • extra virgin olive oil

For the recipe of pork loin with plums with potatoes, peel the shallots and cut them
not too thinly, to avoid burning. Brown them in a saucepan with a drizzle of oil and a clove of garlic, peeled and crushed. Add the loin and roast it on all sides, for about 3-4 minutes.
Add the prunes and apples to the meat, peel and cut into chunks. Salt, pepper and sprinkle with the broth. Cook the meat for 40 minutes, over medium heat, with the lid but without sealing.
Remove the meat from the pan and remove the garlic. Blend the sauce with the immersion mixer. Bring it back to the heat, and let it shrink for 10 minutes, finally «polish it by melting a knob of butter. Slice the loin and serve with the sauce. You can also place the slices in the sauce and cook them for a minute, to soften and season the meat evenly.
For the potatoes: peel them and cut them into irregular wedges. Bake them in the microwave for 4-5 minutes at 900 W, with the lid on.
Then toast them for 5 minutes in a saucepan with plenty of hot extra virgin olive oil, until a crispy crust is formed. Cook a few at a time, so as not to attack them.

Pork Tenderloin Recipe with Savoy Cabbage Rolls – Italian Cuisine

Pork Tenderloin Recipe with Savoy Cabbage Rolls


  • 400 g celeriac
  • 350 g pork fillet
  • 250 g potatoes
  • 150 g milk
  • 150 g Romanesco broccoli
  • 50 g mozzarella
  • 30 g butter
  • 4 cabbage leaves
  • 4 spring onions
  • a pak-choi
  • thyme
  • marjoram
  • vegetable broth
  • salt
  • pepper
  • extra virgin olive oil

For the pork tenderloin recipe with cabbage rolls, salt and pepper the pork tenderloin, sear it evenly in a pan with a veil of oil for 7-8 minutes. Free the pan from the fillet and the cooking fat and melt the butter with a minced pepper, a sprig of thyme and a marjoram. Add the fillet and cook it again for 3-4 minutes, continuing to wet it with the sauce. Turn off and let it rest.
For the cabbage rolls: Blanch the cabbage leaves in salted water for 2 minutes, cool them in ice water and dry them with kitchen paper. Peel the potatoes, cut them into small pieces and cook them in boiling salted water for a minute, then mash them with a fork and brown them in a pan with a drizzle of oil for 2-3 minutes, with a little thyme, the diced mozzarella, salt and pepper. Distribute them on the 4 cabbage leaves; close by forming the rolls.
For the vegetables: Peel the celeriac, cut it into cubes and cook it with the milk and 150 g of water (it must be covered by the liquid) for 25 minutes, then blend it with a drizzle of oil and a pinch of salt. Clean the Romanesco broccoli and divide it into florets; sauté them in a pan with a drizzle of oil and a pinch of salt for a minute. Browse the pak-choi and scald it in a pan with a veil of oil for 30 seconds. Clean the spring onions, cut them in half lengthwise and also brown them with a drizzle of oil on the cutting side for 3 minutes; add a ladle of broth, turn them over and cook for another 3 minutes. Serve the fillet with cabbage rolls and vegetables.

Recipe Pork steaks with beetroot mayonnaise – Italian Cuisine

Recipe Pork steaks with beetroot mayonnaise


  • 4 pcs pork neck steaks
  • 250 g boiled beetroot
  • 50 g acacia honey
  • 1 pc egg
  • dry white wine
  • mustard
  • White vinegar
  • cumin seeds
  • seed oil
  • Juniper berries
  • thyme
  • extra virgin olive oil
  • salt
  • salt flakes
  • pepper

For the recipe of pork steaks with beetroot mayonnaise, mix 1 teaspoon of crushed cumin seeds, 1 teaspoon of chopped juniper berries and a pinch of salt. Spread this seasoning on the steaks and massage them to make it stick. Blend 100 g of wine with 3 tablespoons of extra virgin olive oil, honey and mustard spoon. Arrange the steaks in an ovenproof dish, drizzle them with the sauce obtained and put them to marinate in the refrigerator for 12 hours. Finally, drain the steaks from the marinade and roast them in a pan over high heat for 2 minutes per side, then bake them at 220 ° C for about 10 minutes.
For the beetroot mayonnaise: cut the beetroot into pieces and blend with 1 tablespoon of vinegar, a pinch of salt and a pinch of pepper; add the whole egg and blend again, then pour 100 g of seed oil and continue to whisk until you get a creamy consistency. Serve the steaks with beetroot mayonnaise, thyme leaves and salt flakes.

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