For the Baked Loin with Fresh Green Onions, as you can see from the photos, I didn’t use a super lean cut, otherwise it would have dried out too much, even with a few slices of lardo di Colonnata. So find the middle ground, between a lean loin and the neck part: the photo below shows you the right one. It’s a delicious, tender dish that you can also serve at Easter lunch, as the green onions provide freshness and remind us of spring.
This type of roast is prepared directly by my brother Alessandro, and it’s sold along with a whole range of special and not so special preparations, in the family butcher shop. So those in Rome can buy it ready-made, just to be baked.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 1.76 lbs pork loin rack
- 4 slices lardo di Colonnata
- to taste salt and pink pepper
- 2 bunches fresh green onions
- 2 sprigs rosemary
Tools
- 1 Baking dish
- 1 Kitchen twine
How to Prepare Baked Loin with Fresh Green Onions
To prepare the Baked Loin with Fresh Green Onions, you need to buy one already deboned from your trusted butcher.
Because only he will be able to perfectly remove the ribs, so that they are free from the rest of the meat.
Take the loin out of the fridge at least 45 minutes before cooking it, otherwise you risk a thermal shock that will surely make it tough.
Massage it all over with salt, and put the slightly crushed pink pepper only on the top.
Place the slices of lardo di Colonnata on top of the loin, and then finish with 1/2 sprigs of rosemary, as shown in the photo.
Tie the whole piece of meat as best you can, and finally sprinkle with more salt and pink pepper.
Place the roast in the center of a baking dish, and arrange the fresh green onions around it, just rinsed under running water and dried.
Do not cut them, and be sure to use every part, as you should eat the entire green onion.
Bake in a preheated oven at 392°F, and let cook for about 40 minutes.
Before turning off, do the fork test: if the prongs easily pierce but struggle to come out, the meat is ready.
Otherwise, give it a few more minutes of cooking.
But don’t overdo it, or the meat will lose all its juices and become irreparably tough.
Remember that pork is red meat, so it should remain pink inside.
Serve your Baked Loin with Fresh Green Onions, freshly baked.
Tips and Variations
The baked loin keeps for a few days in the refrigerator and can be reheated in the microwave.
If you don’t like fresh green onions, you can opt for asparagus, peas, or even classic roasted potatoes which are not bad at all.
Here’s another pork recipe that will make you lick your lips: Pork Tenderloin in Red Wine Sauce
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