How to preparepork grilled by ovenwith the recipe of loin orpork loin with potatoes. Tips for having a soft, spicy and tasty pork loin.
Roast pork: with which cut?
To prepare a good roast porkthe first secret is to choose the right cut. Not onlyarista!
Generally, forroast pork the arista is used (also known as pork loin) or loin (the term loin refers only to the central part of the loin). Much underrated, but just as tasty, is the pork leg. It is generally more difficult to find at the butcher because the leg of pork (the rear is used for roasting) is generally used for the production of ham.
On this page I will explain how to prepare an excellent roast pork with potatoeswith thecarréorarista(the two terms are synonymous) that is the cut that includes the muscles of the back, from the seventh dorsal vertebrae and the lumbar vertebrae (this is why the loin is also known as loin, when deprived of bones and fat). There loinit is leaner because this cut includes only the internal pulp of the arista, compact and not very greasy ... The arista is tasty because it is compact inside while retaining a good part of the fat on the surface, so as to become perfect for aroast pork tastier. What's better than a classicroast pork with potatoes?
For other recipes forroast porkI suggest you read the page: Baked pork loin.
Roast pork loin with potatoes
Note: in this recipe you can use whole pork loin, with or without ribs (that is, with or without bones!).
Here are the ingredients to prepare thepork loin with potatoes.
- 1.5 kg of pork loin
- 5 sprigs of rosemary
- 8 shelled walnuts
- 2 heads of fresh garlic
- 1 glass of red wine
- 800 gr of new potatoes
- extra virgin olive oil
- salt and pepper as required
- a few walnuts to garnish the dish
Pork loin is usually found ready in slices, the result, if you try to cook a pre-sliced pork roast, is a dry and somewhat stringy meat.
That's why you have to go personally to the butcher and ask forwhole loin, ask for the part with the ribs. Once you get home, use the cutting board and a knife to make a pocket in the pulp: in practice you will have to make a slight incision in order to flavorroast pork before cooking in the oven.
In the mixer, prepare a mixture with the needles of the three sprigs of rosemary, the walnuts and the cleaned garlic cloves. Also add salt and pepper. This sort of "pesto" is actually your secret to flavorpork loin roast, make it spicy and soft. Use 1/3 of this mixer to insert into the incision you made in the meat, then 1/3 place it on top of the pulp and fold thepork loin on itself and tightly tighten it with food twine.
Please note: from experience I know that the string you find in the supermarket breaks when you try to leverage and exert a little extra strength. Get some string from the butcher (they use it for sausages) or buy it using the online shop, I was happy with "this kitchen twine”Bought on Amazon with 7.99 euros.
Once thewhole loin, sprinkle the surface with the remaining seasoning.
Carry out a first cooking in the oven: grease a pan and brown thewhole loinwith a little oil, for 15 minutes at 220 ° C (preheated oven). Wet the pork loin with red wine, open the oven door and lower the temperature to 150 °. Close the door and cook for an hour.
After cooking, always let your roast rest… while you dorests, prepare thepotatoes to be blanched with all the peel. Drain the potatoes and season them with a clove of garlic and the two remaining sprigs of rosemary ... The potatoes must be just blanched because then you will have to brown them in the oven for 15 minutes at 180 ° C enriched with oil and pepper.
Remove the string and do thesliced pork loin, serve it withbaked potatoesand a kernel of walnuts for garnish. Perfect, now you are ready to serve yourspork loin with potatoes!
Photo of the whole pork loin from www.sfiziepasticci.blogspot.it