| Cuisine: Italian | Type: Main Course | Serves: 6 |
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Source:
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Saveur Cooks Authentic Italian cookbook |
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Attributes:
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Book |
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Comments:
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Like many exceptional Italian dishes, this one is prepared with a very small number of ingredients in a very simple manner. It is really good. If you can find this cookbook, you'll enjoy a huge number of these simple authentic Italian dishes. |
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Serving Suggestions:
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This comes with potatoes as a part of the dish, so you might only need a vegetable to complete it. |
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Ingredients:
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Salt 1 3-pound boneless pork loin 1 tbs. black peppercorns 1 small yellow onion, peeled and finely chopped 6 russet potatoes, peeled and chopped into large chunks 3 tbs. extra-virgin olive oil 1 cup dry white wine (we use Pinot Grigio) |
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Instructions:
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1. Preheat the oven to 350°F. Generously salt the pork loin, then put it on a roasting rack fitted into a medium roasting pan. 2. Wrap the peppercorns in a clean kitchen towel, then crush them with the bottom of a heavy skillet or tapping gently with a meat mallet. You want to break them up, but not pulverize them--cracked, not ground. Pat the cracked pepper on top of the loin, then add chopped onions, patting them gently into place on top of the loin. 3. Put potatoes into a mixing bowl and toss with salt and oil, then add to the roasting pan, surrounding the loin. Roast the pork and potatoes for 45 minutes, then add the wine. Stir potatoes and cook for an additiona 45 minutes, basting occasionally. Remove pan from the oven, transfer pork to a cutting board, and allow to rest for 5 minutes before carving. Transfer potatoes to a platter, arrange sliced pork loin over the potatoes, and to with any pan juices. |
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Related recipes:
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None |
2025-11-25