Pork loin in wine with apples and potatoes

Yet another recipe with my friend pig: Arista in white wine with apples and potatoes. A traditional combination that wants a perfect marriage between the pork and apples, both apples and potatoes. A meeting emphasized by the scents of Rosemary and cinnamon. Is’ a very easy to prepare but of sure success and success. The important thing is getting the cooking of pork, to make the meat remains moist and juicy. If you love pork also try l’pork loin with Rosemary and potatoes milk, l’roast pork with grapes with sweet potatoes, the spicy and spicy pork ribs, the pork with sweet and sour peppers, the breaded Pork Chops with herbs, the pork Escalopes with mushrooms or l’pork loin stuffed with Apple puree.

Ingredients for 4 people:

  • a kilogram of pork loin in one piece
  • two sprigs of Rosemary
  • a golden onion
  • a stalk of celery
  • half carrot
  • a bay leaf
  • 6 Tablespoons extra virgin olive oil
  • 500 ml dry white wine
  • 30 grams of butter
  • salt and pepper

for the outline

  • 3 apples
  • 4 potatoes
  • salt and pepper
  • a pinch of cinnamon
  • 40 grams butter

Thoroughly clean the pork loin from any excess fat. Finely chop the Rosemary and mix it with salt: rub the pork with the mixture of salt and Rosemary and tie with kitchen Twine so that it is ' tight '. Put into a casserole olive oil and allow to warm up: Brown the pork on all sides to seal it, then 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 10 minutes, then cover Cook for 25 minutes over medium heat. When the meat is cooked, remove the Twine and keep hot. Remove the vegetables from the cooking liquid, filter it and make it – If necessary- narrow down over high heat until thick and glossy glaze.

While the meat is cooking, wash apples, remove the core and – leaving intact the Peel – cut them in half, in quarters and then into wedges. Wash and peel potatoes, cut them in half and make them into wedges. Put the butter in a pan and allow to warm up: Add the potatoes and brown them over high heat until they become Golden. Season with salt, pepper and transfer them to baking, then put them aside. In the same Pan, adding a little butter if necessary, blast the apples until they are golden brown, season with salt and add a pinch of cinnamon, then cook for 5 minutes. When apples are cooked, Add the potatoes and keep warm.

Cut the meat into slices not too thin and serve pouring the sauce and accompanied with potatoes and apples.

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2 comments

Stella May 10, 2014 at 18:24

Prepare tomorrow for mother's day!!!
Thanks for the idea…... I will let you know how it went!!!

Reply
Sicilians creative in the kitchen May 10, 2014 at 23:14

Magnificent! Let me know and well wishes, whether you're daughter whether you're mom! ADA

Reply

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