This cold pork loin with pepper sauce is a perfect idea for those looking for a summer main course, tasty yet light, that can be prepared in advance and enjoyed cold.
The pork meat cooks slowly to stay tender, while the roasted peppers become a rustic and aromatic cream that enhances the dish with so much flavor and color!
It’s ideal to serve with a salad, a fresh side dish, or some crunchy bread.
A simple idea that looks impressive, can be made in advance, and is delicious!
Looking for an idea for a summer main course that’s light, nutritious, and convenient to prepare? This dish is for you!
With a slow-roasted pork loin, tender and lean, and a rustic roasted vegetable sauce prepared together with the meat, you will get an irresistible main course with side, all in one baking dish.
Perfect to enjoy cold, to take to the office or for a complete dinner without effort.
A balanced main course, prepared in advance and ready to save your summer lunches.
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Always on the ROAST THEME, I leave you some tasty and easy ideas right below:
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.1 lbs pork loin (whole)
- 1 clove garlic
- 1 sprig rosemary
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- 1 red pepper (large)
- 1 yellow pepper (medium)
- 2 tbsps extra virgin olive oil
- to taste chopped parsley (or basil)
- to taste salt
- to taste pepper
Tools
- Baking Trays
- Parchment Paper
- Aluminum Foil
Colorful, Tasty Summer Main Course: Let’s Cook It Together Shall We?
After patting the pork meat in one piece, I massage it with EVO oil, salt, pepper, garlic, and rosemary needles.
Then I wrap the meat in parchment paper (NO ALUMINUM IN CONTACT) and then cover externally with foil and cook in oven at 302°F for about 45/50 minutes leaving it cooked but juicy.
Then I let the pork meat cool completely.
I roast the peppers by placing them in a baking tray with a drizzle of extra virgin olive oil and a pinch of fine salt.
I cook them in the oven at 374°F for about 25 minutes until they are soft and well roasted.
Once cooked, I make the sauce by blending the cooked peppers with EVO oil, desired herbs, a pinch of garlic, and adjusting salt and pepper,
The sauce is rustic, so not too smooth and homogeneous.
When the meat is well cold, I slice it and place it on a serving dish.
I dress the loin with the pepper sauce, varying the taste with possible additions of chopped arugula or grana in flakes like raspadura.
Main course to be served at room temperature or cold from the fridge!
A tasty dish to make in advance that everyone will enjoy!
Enjoy your meal and happy cooking!
Annalisa
Storage
How long does the cold pork loin with pepper sauce last?
👉 In the refrigerator:
Already cooked and sliced loin with sauce → maximum 2 days, well sealed in an airtight container.
If you keep loin and sauce separate → the meat lasts up to 3-4 days, the sauce up to 5 days.
👉 In the freezer:
You can freeze the already cooked and sliced loin, better without sauce: lasts up to 2 months.
The pepper sauce can be frozen, but once thawed it tends to separate a bit (you can blend it again or add a teaspoon of oil to restore its creaminess).
Practical Tips:
• Take the loin out half an hour before serving so it’s not too cold.
• If you want to store it longer, slice it only when needed, as leaving it whole retains moisture and flavor better.
