PORK LOIN IN ROAST PORCHETTA
Pork loin in roast porchetta is a typical second course recipe from the Marche region, with robust and tasty flavors. Pork is made fragrant by aromatic herbs, such as fresh wild fennel and rosemary, sprinkled with vin cotto, which is a typical wine product of the Marche region. In addition, leaving the rind during cooking not only gives a full-bodied taste to the roast pork, but allows you to make the rind itself crispy like that of the famous porchetta di Ariccia. The recipe for pork loin in roast pork is a specialty to be served at important lunches such as Christmas holidays, Easter (as an alternative to lamb), holiday lunches, or as a traditional Sunday recipe when the whole family gathers.
INGREDIENTS
1 kg pork loin3 cloves of garlic3 sprigs of fresh rosemary3 fresh sage leaves50 ml extra virgin olive oilsalt and pepper to taste200 ml white wine500 ml vegetable stock500 g potatoes1 onion1 carrot1 celery stalk
PROCEDURE
Take the pork loin, make cuts on the surface and place 2 minced garlic cloves, a sprig of rosemary and 2 sage leaves inside. Season with salt and pepper over the meat. In a frying pan, heat the extra virgin olive oil and sauté the pork loin on both sides until golden brown. Deglaze with the white wine and let the alcohol evaporate. Add the finely chopped onion, carrot and celery to the bottom of the pan and sauté together with the pork loin. Stir in the vegetable broth and the remaining sprig of rosemary. Cover with a lid and simmer for about 2 hours. After 2 hours, remove the lid and continue cooking for another 30 minutes until the meat is cooked through and soft. In the meantime, peel the potatoes, cut them into cubes and cook them in boiling water for 5 minutes.Drain the potatoes and add them to the pan with the pork loin. Cook everything together for another 30 minutes. Plate up and serve hot accompanied by seasonal vegetables. Enjoy your meal!
Pork loin is a tasty and versatile dish, but for maximum flavor, it's important to make sure the meat is cooked perfectly. Some useful tips to understand if pork loin is cooked:
Use a meat thermometer: The most accurate way to check pork loin for doneness is to use a meat thermometer. Stick the thermometer into the thickest part of the meat and check the internal temperature. The ideal temperature for pork loin is 70-75°C. Check the color of the meat: A cooked pork loin should have a dark golden-brown color on the outer surface and soft pink on the inside. Use the pressure method: with your fingertips, gently press down on the meat. If the meat is cooked, it should be firm enough but not tough. If it is still soft, let it cook for a few minutes longer. Check for juice: If you gently press the meat and see clear juice coming out, it means that the pork loin is cooked perfectly. If, on the other hand, the juice is pink or red, let it cook for a few more minutes.
Pork loin in roast porchetta is a typical second course recipe from the Marche region, with robust and tasty flavors. Pork is made fragrant by aromatic herbs, such as fresh wild fennel and rosemary, sprinkled with vin cotto, which is a typical wine product of the Marche region. In addition, leaving the rind during cooking not only gives a full-bodied taste to the roast pork, but allows you to make the rind itself crispy like that of the famous porchetta di Ariccia. The recipe for pork loin in roast pork is a specialty to be served at important lunches such as Christmas holidays, Easter (as an alternative to lamb), holiday lunches, or as a traditional Sunday recipe when the whole family gathers.
INGREDIENTS
1 kg pork loin
3 cloves of garlic
3 sprigs of fresh rosemary
3 fresh sage leaves
50 ml extra virgin olive oil
salt and pepper to taste
200 ml white wine
500 ml vegetable stock
500 g potatoes
1 onion
1 carrot
1 celery stalk
PROCEDURE
Take the pork loin, make cuts on the surface and place 2 minced garlic cloves, a sprig of rosemary and 2 sage leaves inside. Season with salt and pepper over the meat. In a frying pan, heat the extra virgin olive oil and sauté the pork loin on both sides until golden brown. Deglaze with the white wine and let the alcohol evaporate. Add the finely chopped onion, carrot and celery to the bottom of the pan and sauté together with the pork loin. Stir in the vegetable broth and the remaining sprig of rosemary. Cover with a lid and simmer for about 2 hours. After 2 hours, remove the lid and continue cooking for another 30 minutes until the meat is cooked through and soft. In the meantime, peel the potatoes, cut them into cubes and cook them in boiling water for 5 minutes.
Drain the potatoes and add them to the pan with the pork loin. Cook everything together for another 30 minutes. Plate up and serve hot accompanied by seasonal vegetables. Enjoy your meal!
Pork loin is a tasty and versatile dish, but for maximum flavor, it's important to make sure the meat is cooked perfectly. Some useful tips to understand if pork loin is cooked:
Use a meat thermometer: The most accurate way to check pork loin for doneness is to use a meat thermometer. Stick the thermometer into the thickest part of the meat and check the internal temperature. The ideal temperature for pork loin is 70-75°C. Check the color of the meat: A cooked pork loin should have a dark golden-brown color on the outer surface and soft pink on the inside. Use the pressure method: with your fingertips, gently press down on the meat. If the meat is cooked, it should be firm enough but not tough. If it is still soft, let it cook for a few minutes longer. Check for juice: If you gently press the meat and see clear juice coming out, it means that the pork loin is cooked perfectly. If, on the other hand, the juice is pink or red, let it cook for a few more minutes.
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