One of my ' pork dishes’ Favorites: Whenever I have guests I prepare and I always make a good impression. A pork loin, without bone, stuffed with Bacon and chopped Rosemary, cooked in a pot with vegetables in a sauce that then becomes a glaze, and accompanied by a simple warm Apple puree. Is’ also good at room temperature, Indeed, I recommend eating it so with Apple puree and glazed hot sauce. This time we also accompanied a little red onions jam.
Ingredients for 4 people:
- a kilogram of pork loin in one piece
- 100 grams of bacon
- two sprigs of Rosemary
- a carrot
- a golden onion
- a stalk of celery
- a bay leaf
- half a glass of olive oil
- 750 ml dry white wine
- 50 grams of butter
- half a teaspoon of coffee of cornstarch or potato starch
- salt and pepper
for the puree:
- 2 yellow apples
- a glass of dry white wine
- a pinch of salt
- a pinch of cinnamon
Clean the pork loin from any excess fat and then deep lengthwise incidetela doing about 4 cuts so as to open the flaps ' a book ', but not coming all the way down and around 2 cm of intact meat at the base. Finely chop the Rosemary (leaving a little aside entire) with a pinch of salt and sprinkle the meat inside of the cuts that you have practiced. Then fill these pockets with Bacon, making sure it doesn't spill from the edges.
At this point you have to tie the pork loin with kitchen Twine so that it's tight’ and while cooking will not shrink. Massaggiatela on all sides with plenty of salt. Place in a large casserole dish olive oil and allow to warm up: Brown the pork on all sides to seal it and make sure that the ' juice’ then do not come out of meat during cooking. When you've browned it all, Add the butter, the onion, the carrot and the stick of celery cut into large pieces, so it does not burn. Add the bay leaf and a little Rosemary.
Cover with the white wine and allow to evaporate the alcohol part over high heat for about 5 minutes, then cover with a lid and leave to cook for about 45 minutes on medium heat. Meanwhile, prepare the Apple puree: Peel apples, remove the core and cut into pieces. Put them in a saucepan with the white wine, a pinch of salt and cinnamon and cook for about 15 minutes: go to mixer.
Because the pork loin is cooked, Let it cool, Remove string and cut into slices not too thin. Remove the vegetables (I flutter and I eat… are great and they do well) and filter the sauce: do restrict adding half teaspoon cornstarch or potato starch, until it becomes shiny and creamy icing. Serve the meat at room temperature, pour the hot sauce and accompany with warm Apple puree.
THE PAIRING: with this dish go countercurrent and, instead of a white, We choose a red The Winery Librandi , Melissa Rosso Doc Asylia, product with a 100% gaglioppo to, grape calabrese that, If drunk young, sure to give freshness to this dish thanks to fruity and its softness on the palate. The pork loin is getting married, though, even with beer: for this we recommend a beer already mentioned in the section on ' places’ ideal for a pint of quality. We speak of AFO (ALE for obsessed) produced by the Birrificio del Ducato di Parma. The nine hops are added during preparation give this beer a decidedly bitter, ideal for pork fat with its caramelized notes, perfect to enhance the Apple puree.