- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 186.50 (Kcal)
- Carbohydrates 8.21 (g) of which sugars 0.18 (g)
- Proteins 13.51 (g)
- Fat 11.16 (g) of which saturated 0.69 (g)of which unsaturated 1.88 (g)
- Fibers 0.79 (g)
- Sodium 190.44 (mg)
Indicative values for a portion of 4 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
About Pork Loin
One of the most prized and expensive cuts, the rack extends from the seventh rib almost to the tail. Whole, it is special roasted in the oven with lots of herbs and potatoes; when cut, it yields chops that can be breaded, grilled, or pan-cooked. Deboned, the rack provides the loin, the beef’s roast beef, and it is from this that the slices used in this recipe are obtained.
One of the most prized and expensive cuts, the rack extends from the seventh rib almost to the tail. Whole, it is special roasted in the oven with lots of herbs and potatoes; when cut, it yields chops that can be breaded, grilled, or pan-cooked. Deboned, the rack provides the loin, the beef’s roast beef, and it is from this that the slices used in this recipe are obtained.
