Prepare the pork loin

Pork is a piece of the pig's back, but that's not all. There are several points where pieces of meat can be obtained, such as the sirloin, the fillet and the loin. It is also prepared from the piece of the ribs, removing the bone.

It can be prepared in many ways, all tasty and tasty. It is usually cooked as a whole piece, in the oven, in a casserole with various side dishes. 

Here are some recipes.

Pork loin with milk

A really tasty and easy to prepare second course. As a side dish I would suggest baked potatoes.

Ingredients for 4 people

800 grams of pork in one piece.

1 liter of whole milk

50 grams of butter

to flavor I use chopped sage, rosemary, garlic, salt and pepper.


melt the butter in a saucepan. As soon as it is melted, put in the meat and turn it often to brown all the sides of the meat evenly. It will take about 10/15 minutes. Season with a couple of teaspoons of the sage, rosemary, garlic, salt and pepper. Now add the milk and cook over low heat for about an hour or until the milk has almost completely thickened. But not entirely, because the remaining sauce will flavor the slices of meat when you cut them, before bringing them to the table.

Pork loin with beer

This is a rather laborious and rather long recipe, but the final result of this dish will certainly amaze you.


Kilograms 1 of pork in a single piece.

80 grams of pancetta cut into thin slices.

1 onion

1 rib of celery

1 carrot

1 liter of ale.

1 clove of garlic

2 sprigs of rosemary a

few grains of black pepper a

few leaves of sage

enough olive oil

salt just a

few juniper berries

a tablespoon of type 00 flour


The day before we have to prepare the roast to marinate then it all the night. Wrap the piece of pork in the bacon slices and tie it with string. Place a sprig of rosemary under the string.

Prepare the carrot, celery and onion by cutting them into not very large pieces. In a large bowl put the meat already prepared with the bacon, the vegetable pieces, the juniper berries and a few grains of black pepper. Cover everything with beer, close the bowl with plastic wrap, place in the fridge and leave to marinate overnight. The next day remove the meat and dry it well. Leave the marinade, which will be used later for cooking the roast.

 To give flavor to the meat I use chopped sage, rosemary, garlic, salt and pepper. Then pass over the meat a fair amount of this mixture, massaging the meat with your hands to absorb it better with the meat.

In a pan put a few tablespoons of olive oil and the meat turning often and browning it well on all sides. It will take about 10/15 minutes. At this point add the marinating vegetables. Cook a few minutes and then slowly add the marinating beer until the roast is cooked. Cook for about an hour over low heat.

When cooked, remove the roast from the cooking bottom. Blend the cooking juices and vegetables with a mixer until a sauce is obtained. Put it on the fire again with a tablespoon of flour to make it thicken. This sauce will serve to flavor the slices of cut meat, before bringing them to the table. 

The classic recipe of the pork loin

This is the classic way in which the pork loin is cooked in Tuscany.


Kilograms 1 of pork in a single piece

1 glass of dry white wine

1 clove of garlic

30 grams of butter

a couple of sprigs of rosemary

enough olive oil

salt and pepper to taste


Prepare the arista piece, possibly removing the excess fatty meat and tying it with a kitchen string. Chop the meat at regular intervals over the entire surface and insert pieces of chopped garlic and some rosemary needles into the cuts. A whole twig put it under the string in contact with the meat.

At this point put the butter and a couple of tablespoons of olive oil in a baking casserole and brown the meat well on all sides. It will take about 10 minutes. Soak the meat with half a glass of wine and let it evaporate. Now place the casserole in a preheated oven at 180 degrees for about 30 minutes, then add the other half of the wine and cook for another half hour. Every now and then turn the roast and moisten it with the cooking sauce. The pork roast is ready, wait about ten minutes before slicing the roast to bring it to the table.

Also for this recipe the ideal side dish are the chopped potatoes cooked in the oven.

Pork loin in a crust

For this recipe I make a premise, that is for puff pastry. Preparing it at home is quite difficult and deserves a separate recipe, so my advice is to buy it ready-made. It is easily found in all supermarkets.


1 kilograms of pork in one piece.

1 roll of ready-made puff pastry 

1 carrot

1 onion

1 stalk of celery

180 grams of pork belly sliced

half a glass of white wine

1 egg yolk

salt, pepper and olive oil as required


Prepare a fine mixture with onion, carrot and celery stalk. Put it in a saucepan with a little olive oil and fry it until it is golden.

At this point add the meat and brown well on all sides. Put the white wine and let it evaporate completely. Adjust the salt and pepper and after about fifteen minutes remove the meat from the heat and let it cool.

When it is cold, wrap the meat with bacon slices. With the puff pastry roll, wrap the meat with the bacon at this point and try to close it completely. Now brush the surface with the beaten egg yolk and bake in a preheated oven at 180 degrees for about 40 minutes.

The roast in a crust is ready, let 15/20 minutes pass before cutting it, in this way the slices will remain compact. The ideal side dish for this dish is both the classic baked potatoes and a creamy mashed potato.

Arista with orange

A very refined and very good second course. The meat needs a marinade of about 3 hours so it is good, if you want to prepare it for dinner, start in the morning.


1 kg of pork in one piece.

5 oranges

50 grams of butter

1 tablespoon of flour a

few bay leaves

a glass of dry white wine

1 tablespoon of balsamic vinegar

1 tablespoon of white flour

1 clove of garlic

salt and pepper to taste


Squeeze an orange and remove the seeds. Put the grated peel of a whole orange in the juice. Add salt and pepper to the meat, massaging with your hands to penetrate well, put rosemary and bay leaf in this sauce and the meat to marinate for about 3 hours. In these three hours turn the meat at least every half hour to make it flavor. If you have more time you can marinate the roast even a whole night.

In a rather large saucepan, melt the butter with the clove of garlic that will be removed as soon as it is golden. Add the meat already marinated and turning it often to brown it on all sides. At this point put the white wine and let it evaporate completely.

Squeeze the juice of 3 oranges and add it to the balsamic vinegar and a glass of water. Combine this juice with the meat and cook over low heat for at least two hours, adding a little water if the sauce tends to dry too much.

Remove the meat from the heat and wrap it in foil. This will prevent the meat from drying out too much.

And now let's prepare the sauce. Take the cooking liquid and strain it with a sieve. Add the flour, put it on the heat and let it thicken a little. The cream obtained will flavor the slices of meat, along with a few slices of orange, before bringing them to the table.

Pork loin with apples

A dish with an unusual taste, but one that will conquer everyone.


1 kilogram of pork in one piece only

4 golden apples

half a liter of meat broth even in dice

1 glass of white wine

2 sprigs of rosemary

1 clove of garlic

Salt, olive oil and pepper to taste.


Peel the apples and make them into rather small pieces. Now chop the rosemary and mix with a little salt and a pinch of pepper. With this mixture, massage the meat with your hands to flavor it better.

In a saucepan, sauté the clove of garlic, which you will remove when it is golden and add the meat, turning it often so that it is cooked evenly on all sides.

It will take about 15 minutes. Now add the white wine and let it evaporate completely. Add the chopped apples to the meat, wet with the hot stock and cook over low heat for about an hour, covering with a lid and turning the meat frequently to make it taste on all sides.

When it is cooked, remove the meat from the casserole and mix the broth and apple sauce with a mixer to obtain a fairly liquid sauce which you will then place on the slices of meat before bringing to the table.

To finish this type of roast is the ideal completion for our Sunday lunches or when we have guests. It is delicious and tasty and can be prepared with various side dishes. It is a recipe more suited to winter or autumn than to summer as it is hot.

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// 2019-07-30 - 2019-07-30 // @ufopatx #entertainment #hobby #home #kitchen #recipes

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