A simple, tasty, and light recipe, perfect even for Sunday lunch, when the days are still warm and you want to bring a fresh and flavorful dish to the table. The cold roast with arugula and tomatoes is very easy to make, very practical because you can prepare it even the day before and slice it at the moment. I chose the classic pork loin because it is a lean, economical, and flavorful cut of meat… I cooked it in a pot with the aromatics, then, once cooled, I served it with a quick arugula pesto and fresh cherry tomatoes. A flavorful and colorful second course, perfect for all occasions… try the recipe yourself!
Here are more easy and tasty ideas:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Seasonality: All Seasons
- Energy 331.96 (Kcal)
- Carbohydrates 3.29 (g) of which sugars 2.83 (g)
- Proteins 32.30 (g)
- Fat 20.10 (g) of which saturated 5.18 (g)of which unsaturated 11.24 (g)
- Fibers 1.54 (g)
- Sodium 235.09 (mg)
Indicative values for a portion of 140 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.76 lbs pork loin
- 1 onion
- 1 carrot
- 1 stalk celery
- 1 leaf bay leaf
- Half glass white wine
- extra virgin olive oil
- salt
- pepper
- vegetable broth
- 5 cups arugula (washed and dried)
- 2.47 oz blanched almonds
- 1.76 oz Grana Padano DOP
- 1 clove garlic (optional)
- extra virgin olive oil
- salt
- 4.23 oz cherry tomatoes
Tools
- Pot
- Slicer
- Blender
- Tray
Preparation
Start by cooking the meat: tie the pork loin with string, sprinkle it with salt and pepper. Place it in a pot with a drizzle of oil, a bay leaf, the carrot in pieces, the celery, and the onion coarsely chopped.
Brown it for a couple of minutes, turning it on all sides (1).
Deglaze with the white wine and let it evaporate.
Moisten with two fingers of broth and let it cook covered for about one hour and twenty minutes. During cooking, keep the heat low and turn the meat once or twice.
Alternatively, you can cook the loin in the oven at 356°F in a covered baking dish, always with the aromatics, for about one hour and twenty minutes.
At the end of cooking, remove the meat from its liquid and let it cool completely.
To accompany the roast, prepare the arugula pesto following the instructions in this recipe (2).
Wash the cherry tomatoes and cut them into pieces, season them with a pinch of salt and a little oil.
When the meat is well cold and firm, slice it thinly, using the slicer if you have one.
Arrange the slices on a tray and sprinkle with the arugula pesto and the tomatoes. If desired, you can garnish with fresh arugula leaves or even with some Grana shavings.
The cold roast with arugula and tomatoes is ready to be served… enjoy your meal!
Tips and Notes
If you can, I recommend cooking the meat the day before, and letting it rest in the fridge, wrapped in parchment and aluminum foil. The colder it is, the easier it will be to slice it thinly.
You can replace the pork loin with eye of round veal or turkey breast.
FAQ (Questions and Answers)
How do you store the roast?
You can store it in a closed container, in the refrigerator, for 2-3 days, together with the sauce or separately. However, I suggest adding the cherry tomatoes only when serving.
