If you’re looking for a tasty and complete dish I assure you that the recipe for these slices of pork loin with golden potatoes and crispy speck is perfect. Yes… in a single preparation you get meat, a side dish and all the flavour of rustic cuisine. It’s easy, quick and full of taste, ideal for a family lunch or a practical, satisfying dinner. Come and discover the step-by-step recipe and bring to the table a dish that makes everyone happy! Try it and let me know in the comments if you liked it!
Other pork loin recipes you might be interested in:
- Difficulty: Easy
- Cost: Low cost
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 3People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for pork loin with potatoes and speck
- 1 lb pork loin (sliced)
- 18 oz potatoes (net weight after peeling (about 18 oz / 500 g))
- 3 oz speck (cut into sticks)
- 1 clove garlic
- 3 sprigs rosemary
- 3 leaves sage
- 1/3 cup dry white wine
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Bowl
- 1 Peeler
- 1 Pan
- 1 Meat mallet
- Parchment paper
Preparation of pork loin with potatoes and speck
Trim any fatty parts from the meat slices and pound them lightly by placing them between two sheets of parchment paper.
Peel the potatoes, wash them and cut them into not-too-large cubes. Then place them for about fifteen minutes in cold water inside a bowl: this will allow you to remove some starch, giving you potatoes that are crispy on the outside and soft inside and that won’t stick together during cooking.
Meanwhile, in a large pan, heat a few tablespoons of oil together with a garlic clove cut in half, two sprigs of rosemary and two sage leaves.
Add the pork slices and brown them over medium heat on both sides, turning them often with tongs. After about 6–7 minutes, season with salt and pepper and deglaze with the white wine. Let it evaporate for a few moments, then remove the meat slices from the pan and set them aside, keeping them warm.
At this point, add the potatoes previously drained and dried to the pan. Also add another sprig of rosemary and a sage leaf and brown them over medium heat, stirring very often. Salt and pepper to taste halfway through cooking. In total it will take about 15–20 minutes. The time depends on how large your potato cubes are.
When the potatoes are almost ready, add the strips of speck and brown them for about two minutes.
Finally, return the scaloppine to the pan and let everything absorb the flavours for a few moments.
Transfer the pork loin slices with golden potatoes and speck to a serving dish and serve hot. Enjoy! Paola
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