Pork Loin with Porcini Mushrooms
A classic dish in Italian kitchens, it can be prepared easily. As long as you respect a few, simple rules.
It has always been the main dish of family Sundays: a nice piece of roast, perhaps accompanied by baked potatoes. Veal, pork, beef: all meats are good to be cooked roast, the important thing is to choose the right piece! And observe some small precautions, to avoid bringing to the table a piece of hard meat such as the sole of shoes or completely raw.
Knowing how to choose the right meatFirst thing to do, essential for the success of your roast: choose the most suitable meat for the recipe to be made. For roast meat the advice is to favor a cut of walnut or veal walker, a turkey breast or the carrè or pork loin. Of course, the choice also depends a lot on personal tastes and there are other cuts indicated. Surely having a trusted butcher to rely on is another small guarantee for the success of your recipe!
That extra touch... the aromas!Once the right cut of meat has been identified, it's time to move on to the second step: the choice of aromas! To make your roast truly unique and exquisite, herbs and spices will also be carefully thought of and chosen. Because every meat needs the right aroma. Here then with veal and beef go perfectly with oregano, parsley, sage, thyme, rosemary while with pork recommended the combination with cumin, fennel, mustard but also thyme, oregano, garlic, onion and chili.
Salt and pepper, just enough!Many advise against adding salt on meat still raw, but we recommend it and not only, we suggest when and why to use it. The addition of salt is useful before cooking,** the roast should be massaged with coarse salt** so that it absorbs a little more flavor before cooking. While pepper, on the contrary, should never be added before cooking but only roasted ready and according to the personal taste of the diner.
And for those who have a steam oven?To obtain a soft roast from perfect cooking the secret is the addition of steam that prevents the meat from drying out too much and those who have a steam oven in the kitchen can be said to have made the right choice! The right cooking, often underestimated, is actually essential for the final success of the dish. In the text above the most common mistakes that you must not make, otherwise a result that will not satisfy your guests. And after reading them all, get to work: a few moves and your home will taste of that unmistakable scent that no one can resist.
Only in this way our roast will be a real success!
When it comes to dishes that attract the attention of diners, roasts, especially if they are important cuts of meat such as a loin, a pork loin, a crown of lamb or a turkey, are certainly in the top ten. And what about the delicious scent that accompanies them?
Perhaps not everyone knows that the latter is due to the so-called Maillard reaction, from the chemist who studied it: it is a transformation of sugars and proteins that caramelize with heat. In the case of roasts, the browning of the meat activates it, allowing the release of the aromas of roasted meat that make us water.
We call the dish itself "roast", particularly in the case of beef or pork, but to be precise the generic term indicates the type of cooking of the meat, whether it is beef, pork or various poultry. Roasting can be on a spit, in the oven or on a flame: the last two cases involve an initial browning over high heat and then continue cooking over constant heat, and never for long. The taste and softness depend on the quality of the meat, which must be excellent; If you have a budget, it is better to opt for a smaller roast but that will be exquisite. To have an excellent roast you do not need very long cooking times if the meat chosen is first choice.
Summing up: here are the steps to make for a perfect roast point by point
Choose and prepare the meat (making a dry marinade the day before and bringing it to room temperature before cooking). In the case of a whole chicken, also flavor the internal cavity.
Decide the cooking temperature according to the type of meat and the desired result.
Seal the juices inside the meat with browning at high temperatures, on all sides and without ever piercing the piece of meat.
Deglaze the cooking stock.
Insert the cooking thermometer in the center of the piece and put it back in the pot (in the thigh in the case of turkey).
Lower the heat and cook the meat or continue over low heat in a pan and cook until the desired cooking is reached (measured by the temperature indicated by the probe).
Transfer the roast from the oven to a hot dish, wrap it with aluminum and let it rest for about 20 minutes.
Blend and strain the cooking stock.
Pork Loin with Porcini Mushrooms is a tasty autumn second course, also perfect as a course for Christmas lunches. Let's see the recipe together!
Ingredients for 6 people
1 kg of whole pork loin600 g Porcini Mushrooms1/2 onion2 cloves of garlicWhite Wine to tastebutter to tasteExtra Virgin Olive Oil to tastevegetable broth to tastesalt to tastePepper to tasteparsley to taste
Procedure
To prepare the Pork Loin with Porcini Mushrooms first put the oil, butter, sprig of rosemary in a saucepan and seal the piece of loin over high heat on all sides. Deglaze with a little white wine and once the alcohol has evaporated, add salt, pepper, add a little vegetable broth and cook for about 30-40 minutes, gradually adding further hot broth to prevent the meat from drying out too much. Meanwhile, in a separate pan, brown the sliced onion with a little oil and butter. When it is wilted, add the mushrooms previously cleaned and cut into chunks. Let it flavor for a few moments and blend with a little white wine. Season with salt and pepper and cook for about 15 minutes. When cooked, add the parsley, stir and add the mushroom pan to the pork loin to flavor it. Then continue cooking together for another 30-40 minutes. Once ready, cut the pork loin into slices and serve it with the cooking stock and mushrooms.
Et voilà your Pork Loin with Porcini Mushrooms is ready to be enjoyed!
A classic dish in Italian kitchens, it can be prepared easily. As long as you respect a few, simple rules.
It has always been the main dish of family Sundays: a nice piece of roast, perhaps accompanied by baked potatoes. Veal, pork, beef: all meats are good to be cooked roast, the important thing is to choose the right piece! And observe some small precautions, to avoid bringing to the table a piece of hard meat such as the sole of shoes or completely raw.
Knowing how to choose the right meat
First thing to do, essential for the success of your roast: choose the most suitable meat for the recipe to be made. For roast meat the advice is to favor a cut of walnut or veal walker, a turkey breast or the carrè or pork loin. Of course, the choice also depends a lot on personal tastes and there are other cuts indicated. Surely having a trusted butcher to rely on is another small guarantee for the success of your recipe!
That extra touch... the aromas!
Once the right cut of meat has been identified, it's time to move on to the second step: the choice of aromas! To make your roast truly unique and exquisite, herbs and spices will also be carefully thought of and chosen. Because every meat needs the right aroma. Here then with veal and beef go perfectly with oregano, parsley, sage, thyme, rosemary while with pork recommended the combination with cumin, fennel, mustard but also thyme, oregano, garlic, onion and chili.
Salt and pepper, just enough!
Many advise against adding salt on meat still raw, but we recommend it and not only, we suggest when and why to use it. The addition of salt is useful before cooking,** the roast should be massaged with coarse salt** so that it absorbs a little more flavor before cooking. While pepper, on the contrary, should never be added before cooking but only roasted ready and according to the personal taste of the diner.
And for those who have a steam oven?
To obtain a soft roast from perfect cooking the secret is the addition of steam that prevents the meat from drying out too much and those who have a steam oven in the kitchen can be said to have made the right choice! The right cooking, often underestimated, is actually essential for the final success of the dish. In the text above the most common mistakes that you must not make, otherwise a result that will not satisfy your guests. And after reading them all, get to work: a few moves and your home will taste of that unmistakable scent that no one can resist.
Only in this way our roast will be a real success!
When it comes to dishes that attract the attention of diners, roasts, especially if they are important cuts of meat such as a loin, a pork loin, a crown of lamb or a turkey, are certainly in the top ten. And what about the delicious scent that accompanies them?
Perhaps not everyone knows that the latter is due to the so-called Maillard reaction, from the chemist who studied it: it is a transformation of sugars and proteins that caramelize with heat. In the case of roasts, the browning of the meat activates it, allowing the release of the aromas of roasted meat that make us water.
We call the dish itself "roast", particularly in the case of beef or pork, but to be precise the generic term indicates the type of cooking of the meat, whether it is beef, pork or various poultry. Roasting can be on a spit, in the oven or on a flame: the last two cases involve an initial browning over high heat and then continue cooking over constant heat, and never for long. The taste and softness depend on the quality of the meat, which must be excellent; If you have a budget, it is better to opt for a smaller roast but that will be exquisite. To have an excellent roast you do not need very long cooking times if the meat chosen is first choice.
Summing up: here are the steps to make for a perfect roast point by point
Choose and prepare the meat (making a dry marinade the day before and bringing it to room temperature before cooking). In the case of a whole chicken, also flavor the internal cavity.
Decide the cooking temperature according to the type of meat and the desired result.
Seal the juices inside the meat with browning at high temperatures, on all sides and without ever piercing the piece of meat.
Deglaze the cooking stock.
Insert the cooking thermometer in the center of the piece and put it back in the pot (in the thigh in the case of turkey).
Lower the heat and cook the meat or continue over low heat in a pan and cook until the desired cooking is reached (measured by the temperature indicated by the probe).
Transfer the roast from the oven to a hot dish, wrap it with aluminum and let it rest for about 20 minutes.
Blend and strain the cooking stock.
Pork Loin with Porcini Mushrooms is a tasty autumn second course, also perfect as a course for Christmas lunches. Let's see the recipe together!
Ingredients for 6 people
1 kg of whole pork loin
600 g Porcini Mushrooms
1/2 onion
2 cloves of garlic
White Wine to taste
butter to taste
Extra Virgin Olive Oil to taste
vegetable broth to taste
salt to taste
Pepper to taste
parsley to taste
Procedure
To prepare the Pork Loin with Porcini Mushrooms first put the oil, butter, sprig of rosemary in a saucepan and seal the piece of loin over high heat on all sides. Deglaze with a little white wine and once the alcohol has evaporated, add salt, pepper, add a little vegetable broth and cook for about 30-40 minutes, gradually adding further hot broth to prevent the meat from drying out too much. Meanwhile, in a separate pan, brown the sliced onion with a little oil and butter. When it is wilted, add the mushrooms previously cleaned and cut into chunks. Let it flavor for a few moments and blend with a little white wine. Season with salt and pepper and cook for about 15 minutes. When cooked, add the parsley, stir and add the mushroom pan to the pork loin to flavor it. Then continue cooking together for another 30-40 minutes. Once ready, cut the pork loin into slices and serve it with the cooking stock and mushrooms.
Et voilà your Pork Loin with Porcini Mushrooms is ready to be enjoyed!
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