This cold loin with pepper sauce is a perfect idea for those looking for a unique summer dish, tasty yet light, to prepare in advance and enjoy cold.
The pork cooks slowly to stay tender, while the roasted peppers become a rustic and fragrant cream that enhances the dish with lots of flavor and color!
It’s ideal to serve with a salad, a fresh side dish, or crunchy bread.
A simple idea that impresses, to make in advance and delicious!
Are you looking for an idea for a unique summer dish that is light, nutritious, and also convenient to prepare? This dish is for you!
With a slow-roasted pork loin, tender and lean, and a rustic roast vegetable sauce that cooks together with the meat, you’ll get an irresistible main with a side, all in one pan.
Perfect to enjoy cold, to bring to the office or for a complete dinner without effort.
A balanced unique dish, to prepare in advance and ready to save your summer lunches.
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Still on the topic of ROASTS, here are more tasty and easy ideas just 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 bell pepper (large)
- 1 yellow bell pepper (medium)
- 2 tbsp 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 Dish: Shall We Cook It Together?
After patting the pork dry 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 cover it externally with foil. I bake it at 300°F for about 45/50 minutes, leaving it cooked but juicy.
I then allow the pork to 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 bake them at 375°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, aromatic herbs to taste, a pinch of garlic, and adjusting salt and pepper.
The sauce is rustic, so not too smooth and homogeneous.
When the meat is well chilled, I slice it and arrange it on a serving dish.
I season the loin with the pepper sauce, varying the taste with possible additions of chopped arugula or shaved parmesan like raspadura.
Unique dish to serve at room temperature or cold from the fridge!
A tasty dish to make in advance that everyone will love!
Enjoy your meal and happy cooking!
Annalisa
Storage
How long does the cold loin with pepper sauce last?
👉 In the refrigerator:
Loin already cooked and sliced, seasoned with sauce → up to 2 days, tightly 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 loin already cooked and sliced, better without sauce: lasts up to 2 months.
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 serving, as keeping it whole retains moisture and flavor better.
