Pork loin slices with caciotta cheese, soft, tasty and wrapped in a layer of melted cheese that will make you fall in love. Perfect for evenings when time is short, but you don’t want to give up good food. How about trying them tonight? 😉
Loin slices, with their versatility and delicate flavor, are an excellent base for quick but tasty dishes.
Today I propose a recipe that enhances their simplicity, enriching them with the creaminess of caciotta (or caciocavallo). This dish is a real dinner saver, perfect when you have little time but don’t want to give up taste. The sweetness of the cheese blends perfectly with the pork, creating a soft and enveloping combination of flavors that will captivate everyone at the table.
Few ingredients, great yield and a taste that will surprise you. A must for midweek dinners!
We loved them!
Let’s see together how to make the recipe for Pork Loin Slices with Caciotta Cheese. Prepare the ingredients and let’s get started.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
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- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 slices pork loin
- 3.5 oz provola (sweet, caciotta, caciocavallo)
- as needed extra virgin olive oil
- 2 tbsp butter
- 1/3 cup flour
- 3.5 tbsp dry white wine
- 4 leaves sage
- 1 sprig rosemary (or thyme)
- salt
- pepper
Tools
- 1 Cutting Board
- Parchment Paper
- 1 Meat Tenderizer
- 1 Frying Pan
Steps
First, take the pork loin slices. If they are too thick, you can gently pound them with a meat tenderizer to make them thinner and tender. Dredge them in flour on both sides, shaking off the excess.
In a large pan, melt the butter with a drizzle of extra virgin olive oil over medium heat, add 1/2 sprig of rosemary and 2 leaves of sage and let them infuse for 2 minutes, then remove the herbs and gently place the slices in the pan.
Cook them for about 2-3 minutes on high heat on both sides, or until they are slightly golden; season with salt and pepper, then drain and set aside.
Deglaze the cooking base over low heat with the white wine, stirring with a wooden spoon to create a cream. Cut the cheese into 4 slices, return the loin to the pan over low heat, place a slice of cheese on each one and sprinkle with the remaining chopped herbs.
Cover the pan with a lid and let it cook for a couple of minutes. The heat will cause the cheese to melt completely, creating a delicious cream that will envelop the meat.
Serve the pork loin slices with the melted caciotta immediately.
Soft and tasty.
Until the next recipe.
Storage
Pork loin slices with caciotta cheese can be stored in the refrigerator for up to 1-2 days. It is crucial to place them in an airtight container as soon as they have completely cooled to avoid condensation and bacterial growth.
However, I do not recommend freezing them. Once thawed, the cheese tends to separate and lose its creamy consistency, becoming grainy and oily. The meat may also be affected by the freezing/thawing process, losing some of its tenderness.
Variations
Pork loin slices are incredibly versatile and lend themselves to many variations, both in pairings and preparation. Here are some ideas:
– Chicken or turkey breast: if you prefer lighter meats, you can easily substitute loin with chicken or turkey breast. Cooking time will be similar, and the result will be just as tasty.
– Sliced pork roast: if you have leftover pork roast, you can slice it thinly and sauté it in the pan with butter, wine, and then add the cheese. It will be an excellent way to give new life to a dish from the day before.
Cheese Variations
The caciotta melts beautifully, but there are many other cheeses that can create a great cream:
– Sweet or smoked provola: if you want an extra touch of flavor, smoked provola is perfect.
– Sweet or smoked scamorza: similar to provola, scamorza offers a melting texture and characteristic taste.
– Fontina, taleggio
– Mozzarella: make sure it is well-drained to avoid releasing too much water during cooking.
Aromatic and Flavor Variations
– Lemon: add some fresh lemon juice in the last minutes of cooking or a sprinkle of grated (untreated) zest can give a touch of freshness and slightly cut the richness of the dish. “Lemon escalopes” are a classic, and they go well with cheese too.
– Cherry tomatoes: for a touch of color and a slight acidity, you can add halved cherry tomatoes in the last minutes of cooking, before adding the cheese.
– Wine: instead of dry white wine, you can try deglazing with a light red wine or a good vegetable or meat broth for a non-alcoholic version.
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