Tag: Pork

Pineapple pork loin – Salt & Pepper – Italian Cuisine

Ingredients for 4 people

1) Prepare the meat. Scrape the ribs of the pork loin well with a sharp knife, to remove all traces of skin and meat: they must be very clean. Make deep cuts between ribs, following the line of the bone. Rinse a tablespoon of green pepper under cold running water. Wash and puff the sprigs of thyme. Wash 4-5 sage leaves.
2) Cooking begins. Transfer the rack to a baking dish with 2 tablespoons of extra virgin olive oil. Place the dish in the oven already hot at 250 ° C and brown for 5-6 minutes. Turn the heat down to low (130-140 ° C). Remove the dish from the oven and sprinkle the rack with brandy and pineapple juice. Brush the surface of the meat with honey, sprinkle it with green pepper, flavor with thyme and sage, season with salt and return the dish to the oven. Cook at low temperature for at least 3 hours, sprinkling the rack from time to time with its cooking liquid.
3) Complete and serve. Clean up the pineapple, cut it into small pieces, remove the core and merge it to the carré. Raise the temperature to 230 ° C and continue cooking for another 20 minutes or so. Remove the roast from the oven, slice the loin following the incisions made and serve.

Posted on 09/12/2021

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.

Rolled pork with chestnuts – Italian Cuisine

Ingredients for 6 people

Rolled pork with chestnuts, preparation

1) Open the loin to book and beat it to thin it slightly, add salt and pepper. Stew the finely chopped leek in a pan with 3 tablespoons of oil and 100 g of coarsely chopped chestnuts. Add the chopped sage leaves and half of the compote. Let it cool down.

2) Sprinkle the mix on the loin, roll it up, wrap it in bacon and tie it with kitchen string. Transfer it to a pan with 4 tablespoons of oil and cook it in oven preheated to 180 degrees for 15 minutes. Add the Calvados, the crushed garlic cloves e cook 20 minutes.

3) United to the meat the peeled pumpkin cut into wedges, the remaining chestnuts and salted. Brush the meat with the apple compote remained diluted with a tablespoon of water and cook for another 25 minutes. Let it rest for 10 minutes, remove the string and serve sliced with its side dish and cooking juices.

Posted on 11/26/2021

Ingredients for 4 people

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Ingredients for 6 people

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