Medieval Roasted Pork loin
For those of you who haven’t yet visited Borgo di Vagli and for those who had the enjoyment of experiencing Dina’s mouthwatering casalinga cuisine in the Hamlet’s trattoria I’ cche c’é c’é, in each newsletter we continue to highlight one of Dina's popular recipes for you to try at home, this month we highlight her Medieval Roasted Pork loin.
Ingredients for 6 people:
| - | 500g loin of pork |
| - | 2 large cooking apples |
| - | 150g of cooked ham |
| - | 50g grated parmesan cheese |
| - | 70 gr butter |
| - | 3 tablespoons olive oil |
| - | 300 ml of white wine |
| - | Salt and pepper to taste |
Process:
| 1 | Thoroughly clean the pork and season with salt and pepper, putting aside excess fat for cooking. |
| 2 | Peel, core and thinly slice the apples. |
| 3 | Open and fill the meat with ham, apples and parmesan cheese. |
| 4 | Roll up and tie with kitchen string. |
| 5 | Place butter and oil in a pan together with the previously removed excess fat and slowly cook for 10 minutes. |
| 6 | Add the rolled pork loin and seal/brown before adding white wine and cook in a preheated oven at 270 degrees for 45 mins. |
| 7 | Once cooked, leave to rest for 15 mins and then cut into hearty slices and season with cooking juices. |
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