Today I’ll explain how to cook pork loin in a traditional and perfect way.
Pork loin, for those who don’t know, is one of the most prized cuts of pork: the part of the back that extends up to the loin. Lean, tender, and incredibly flavorful, it’s perfect for preparing a roast that will win over everyone, from the youngest to the most discerning palates.
This dish, a symbol of Tuscan cuisine, shines in special occasions thanks to its versatility and the possibility of preparing it in advance without losing any of its flavor.
When I think of this type of meat, I remember family lunches at my grandmother’s house. She was the undisputed queen of the kitchen, and her loin was poetry. “The secret is in the rosemary,” she always said while patiently tucking the sprigs into the meat, “but also in the love you put into it.” And it was true. Her recipe was a little treasure, passed down from generation to generation, and today I want to share it with you.
Cooking pork loin offers endless possibilities. You can enrich it with bacon for a stronger flavor, or accompany it with prunes for a sweet-and-sour touch. For those who love to experiment, cooking it in milk gives it a unique tenderness, while beer imparts a rustic and irresistible aroma.
This dish is much more than a recipe: it’s a family story, a celebration of the simplicity and authenticity of Tuscan cuisine. Perfect for a Sunday lunch, a special dinner, or an important occasion, pork loin suits every context, always winning over with its unique taste.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Cooking Pork Loin
- 2.2 lbs Pork Loin
- 1.4 tbsp Butter
- 1 stalk Celery
- 2 Carrots
- 1 Shallot
- 1 bunch Parsley
- 5 leaves Basil
- 2 sprigs Rosemary
- 1 glass Red Wine
- 4.2 cups Vegetable Broth
- 4 tbsp Extra Virgin Olive Oil
- 3 pinches Salt
- 1 tbsp Flour
How to Cook Pork Loin
First, prepare the loin for cooking. Using a sharp knife, make incisions on the top of the loin (1–2). Insert a little butter and salt into the slots. Also, rub a small amount of butter and salt all over the surface of the meat.
Wash and gently dry the rosemary sprigs and skewer the loin, inserting them into the net covering the piece of meat.
Now prepare the chopped aromatics. Chop the celery, carrots, parsley, shallot, and basil.
Sauté the aromatics with a pat of butter and 4 tablespoons of extra virgin olive oil (3).
Add the loin to the sauté and brown it on both sides (4). Deglaze with a glass of red wine (5).
Gradually add the hot vegetable broth, occasionally turning the loin.
Cook for at least 1.5 hours. Once cooked, remove the piece of meat from the heat and place it on a tray to cool.
Slice the loin, place the slices in a pan, and add the filtered gravy thickened with a tablespoon of flour.
Serve hot.
Conservation
If you have leftover loin, don’t worry: it’s easy to store. Once cooled, transfer the slices into an airtight container and place them in the refrigerator. It keeps perfectly for 2-3 days. To reheat, you can use a low-temperature oven or a pan, adding a drizzle of oil or the cooking broth to keep it tender.
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FAQ
Can I prepare pork loin in advance?
Yes, loin is perfect for being prepared in advance. You can cook it the day before and reheat it before serving. This enhances its flavor even more.
What side dishes go best with pork loin?
Roast potatoes are a timeless classic, but steamed vegetables, sautéed spinach, or a fresh seasonal salad also pair beautifully with this dish.
How do I keep the loin tender?
The trick is to cook it slowly and let it rest after cooking. Additionally, basting it often with the cooking broth helps preserve its juiciness.
