The pork loin in casserole is a succulent dish, ideal for Sunday lunch, holidays, and buffets. The aroma released during cooking is delicious. It can be prepared both on the spot or the day before (although for easier thin slicing, it’s better to prepare it in advance) and served with a flavorful sauce made from the loin’s own cooking juices. Preparing pork loin in a pot is very easy, doesn’t require dedicated kitchen utensils, and the result will be extraordinary, finger-licking good. Let’s see what we need.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 6/8 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Easter, Christmas
Ingredients
- 1 750-gram pork loin
- 4 carrots
- 1 small yellow onion
- 1 sprig rosemary
- to taste sage
- 1 cup ml dry white wine
- 1 coffee cup extra virgin olive oil
- to taste fine salt
- to taste hot water
Tools
- 1 Pot 8-10 inches
Preparation
Let’s heat some water in a kettle. The water should cover the meat by an inch in the pot. Adjust the amount accordingly.
In a medium-sized steel (or terracotta) pot that can comfortably hold the meat and spices, sauté a fine mixture of celery, carrot, and onion in extra virgin olive oil over low heat until the onion wilts.
At this point, add the meat, increase the heat, and let it brown on all sides evenly. Once it’s perfectly browned, we can add the wine.
When the wine’s alcohol has evaporated, season with salt and add the boiling water we prepared, covering the meat by about an inch.
Now, lower the heat, cover the pot, and cook on a very low flame, taking care to turn the loin occasionally. The boiling water added after the wine will ensure the meat is tender and not dry and stringy at the end of cooking.
It will take about 50 minutes of cooking for a loin of the weight mentioned above, counting from when we start browning it.
The meat should remain slightly pink inside.
After the time has elapsed, turn off, remove the meat, and cut the netting wrapping it immediately. Put the loin back into the pot and let it cool slightly.
Shortly before serving it, gather all the cooking juices, vegetables, and herbs and blend them.
If the resulting sauce is too liquid, we can thicken it with a scant tablespoon of cornstarch in the following way:
– pour the sauce into a pan, add a scant, sifted tablespoon of cornstarch, stir often, and cook over low heat until thickened (it will take less than a minute).
Slice the pork loin very thinly with a slicer or by hand (if the meat is well chilled, it will be easy to slice it thinly even by hand), place the slices on a serving plate, and pour the hot sauce over them.
Extra idea: After slicing the meat, sprinkle it with the thickened sauce and heat everything together in the oven at 300°F for about 10 minutes.
Bon appetit
