This roasted loin dish is a bit of a childhood memory, slightly revisited. Grandma Francesca used to make it often, but without the mushrooms, which is the extra touch I wanted to add.
It’s a tasty and definitely economical second course because it doesn’t use a fine cut of meat.
Try it!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs pork loin
- 2 carrots
- 1 yellow onion
- 1 stalk celery
- 1/4 cup dry white wine
- to taste extra virgin olive oil
- 1 sprig rosemary
- 2 leaves sage
- to taste salt
- to taste pepper
- 5 champignon mushrooms
- 1 clove garlic
Tools
- 1 Thermometer
- 1 Casserole
Procedure
First, get yourself a nice casserole, preferably cast iron like the one I mentioned above, and a thermometer to measure the internal temperature of the meat to avoid unpleasant surprises (undercooked or overcooked).
Take the meat and tie it as you would with a roast using kitchen string, inserting the aromatic herbs under the twine.
Salt it (pepper if you like) and coat it well on all sides.
Then take the vegetables (celery, carrot, and onion) and roughly chop them.
Heat the lightly oiled casserole and place the loin with the thermometer inserted in it.
Brown well on all sides to form a crust, then add the vegetables and wine and let it evaporate without a lid over medium heat.
Then cover and continue cooking until the internal temperature reaches about 149°F.
Meanwhile, clean the mushrooms and slice them. Cook them in a pan with the garlic clove, salt, and a drizzle of oil. It will take 5-6 minutes.
Remove the meat from the casserole and let it rest for a few minutes. Meanwhile, with an immersion blender, puree the vegetables and 3/4 of the cooked mushrooms into a sauce.
Serve sliced thin with the hot sauce (if it seems too thick you can thin it with vegetable broth) and slices of mushrooms.
Storage
If you have leftovers, store it without slicing and reheat it briefly in steam so it doesn’t overcook.
