The pork loin with chicory and dried peppers is a main dish with a delicate and appetizing taste. This recipe is easy to make and requires a bit of your time for cooking the meat and vegetables. I cooked the loin in a pot with oil, carrot, and celery; I first boiled the chicory and then sautéed it with dried peppers and garlic. Finally, I served the loin sliced and topped with chicory. This comforting dish is ideal for special lunches.
If you liked this recipe, also try:
Pork Loin with Arugula and Cherry Tomatoes
Loin in Lard and Puff Pastry Crust
For more delicious recipes:
10 Recipes with November Vegetables
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Slow Cook, Stovetop
Ingredients
- 8.8 oz pork loin
- 1 carrot
- 1 stalk celery
- 1/4 cup white wine
- to taste extra virgin olive oil
- to taste salt
- 1 bunch chicory
- 1 dried pepper
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
Preparation
To prepare the pork loin with chicory and dried peppers: place the loin on a cutting board, and with a knife, remove any cartilage and excess fat that might harden during cooking.
Use kitchen twine to create a cage: threading the twine first under and then over the meat, lengthwise, and tying a knot. Then make a loop to tie the meat along its entire length.
In a large pot, pour a drizzle of extra virgin olive oil, the chopped vegetables (carrot and celery), and sauté them for a couple of minutes over low heat.
Then add the loin and brown it on all sides, turning it often. Add salt and cook covered with a lid for 30/40 minutes over low heat, turning occasionally. If the sauce reduces too much, pour in some hot water.
Once the meat is cooked, turn off the heat and remove it from the pot. Place it on a cutting board and let it cool slightly, then remove the twine.
Clean and cut the chicory and cook it in plenty of salted boiling water. Once ready, drain it in a colander.
Clean the dried pepper with a damp cloth; then remove the stem and seeds, and chop it coarsely.
In a pan, pour a drizzle of extra virgin olive oil with the garlic clove and the chopped dried pepper. Cook over low heat until the peppers are crispy.
Then add the chicory and sauté in the pan for a few minutes. Salt to taste and remove the garlic clove.
Slice the loin with a slicer or knife. Top the slices of loin with chicory and peppers.
Serve and enjoy your meal!
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