Pork loin in a pot, extremely tender, fragrant and light thanks to prolonged cooking with minimal fats but well-hydrated.
Pork loin is a part of the pig’s back that is typically cooked whole in the oven or well-done in a pot, but we also personally enjoy it sliced thinly in a pan.
Pork loin is a fairly lean meat cut, definitely fattier than white meats like chicken and turkey but leaner than many red meat cuts. It’s rich in phosphorus and potassium, and we can say it has good amounts of iron.
Therefore, with light cooking, we can safely enjoy and appreciate all the flavor of this meat enriched with lots of good spices as in this recipe I present to you.
For lovers of meat main courses, we also remember
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 213.61 (Kcal)
- Carbohydrates 0.66 (g) of which sugars 0.02 (g)
- Proteins 28.11 (g)
- Fat 8.59 (g) of which saturated 2.07 (g)of which unsaturated 2.51 (g)
- Fibers 0.14 (g)
- Sodium 353.72 (mg)
Indicative values for a portion of 130 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
The ingredients for this recipe are few, simple, and easily available.
- 2.2 lbs pork loin
- to taste salt
- to taste pepper
- to taste thyme
- 1 sprig rosemary
- 2 cloves garlic
- 2 tbsps extra virgin olive oil
- 1 glass white wine
Tools
For this recipe, you need a non-stick pot with a lid, 9 1/2 inches in diameter with high edges, and possibly an electric knife for slicing the meat.
- 1 Pot
- 1 Electric Knife
- 1 Cutting Board
Preparation
The preparation of the pork loin is very simple, just pay attention to the cooking, which should be prolonged at medium heat. In this recipe, you can use the oil only halfway or at the end of cooking, so it’s a light cooking without sautéing.
Pork loin, like many meats prepared in a pot, is preferable to prepare in advance to allow time for the meat to cool properly, enabling you to cut it finely. Of course, it should be consumed hot, so it can also be eaten right after cooking, but it will just be harder to get intact thin slices, and you will simply have to make thicker cuts.
Place the pork loin in the pot, add salt, pepper, thyme, and chopped rosemary. Massage the meat well with your hands and cover it with all the spices, bring the pot to the fire with moderate heat closed with the lid.
Let the meat brown on all four sides, turning it from time to time and always covering it with the lid.
When it’s well browned, slightly raise the heat and add all the wine and the whole garlic cloves.
Cover and cook for about five minutes on high heat, then add the oil and, keeping the meat covered, lower the heat and finish cooking. In total, it will take about one hour and twenty minutes.
Turn off the burner and transfer the meat to the cutting board, waiting for it to cool well. Slice it very thinly using the electric knife. Once sliced, return the meat to the pot and heat it with its cooking juice just before serving.
NOTES
The pork loin cooked this way is very tender, not at all stringy, and served with the cooking sauce on each slice will be very flavorful.
Be careful not to let the cooking liquid reduce completely during cooking, obviously it should thicken but not be too scarce because it must be served with each portion of meat.
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Frequently Asked Questions
What meat can we substitute for pork loin?
The same recipe can be made with veal rump roast and beef roast, but with the latter, I recommend extending the cooking time a bit.
