Pork Loin with Nero d’Avola
A typical dish from the Sicilian hinterland, especially from the Nebrodi region, where the black pig reigns supreme among farms and forests.
This hearty and nutritious dish is enriched by the intense flavor of Nero D’Avola, a typical Sicilian wine with a fruity taste.
On the palate, its bold flavors conclude with a soft and balanced persistence.
On the nose, it immediately reveals the complexity of aging in oak and the balance of tannins. On the nose, it unfolds hints of black cherry, cherry, blackcurrant, plum, blackberry, blueberry, and violet.
The Sicilian Black Pig, also known as Nero dei Nebrodi, Nero delle Madonie, or Nero dell’Etna, is an ancient indigenous breed.
It is a very prized breed with a distinct and recognizable meat flavor due to its diet mainly consisting of acorns and cereals.
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- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Regional Italian
- Region: Sicily
- Energy 483.11 (Kcal)
- Carbohydrates 18.78 (g) of which sugars 0.42 (g)
- Proteins 34.54 (g)
- Fat 25.50 (g) of which saturated 12.38 (g)of which unsaturated 17.48 (g)
- Fibers 3.31 (g)
- Sodium 171.34 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 1.3 lbs pork loin (slices 5/16 inch thick)
- to taste flour
- 2 oz butter
- to taste roast herbs (I make them at home, click)
- to taste salt
- to taste pepper
- 0.85 cup red wine
Tools
What we need to make
- 1 Dish
- 1 Pan
Steps
To make
Arrange the pork loin slices on a plate and season them with the herbs and pepper.
and massage the slices.
Now flour them on all sides.
Meanwhile, melt the butter in a wide non-stick pan, but make sure it doesn’t burn.
Then add the pork loin slices and cook them for 2 minutes on each side.
After these minutes, raise the heat and pour the wine.
Drench the slices with wine on all sides.
Let it evaporate for 2 minutes, then turn the slices and continue until the wine has evaporated and formed a pink sauce.
Only now can you add the salt and serve hot.
The Pork Loin with Nero d’Avola is ready.
You can accompany this dish with mushrooms with garlic butter.
Pork Loin with Nero d’Avola, you can store the dish in the fridge for up to 2 days.
FAQ (Questions and Answers)
Pork Loin with Nero d’Avola
If I don’t have Nero d’Avola, which wine can I use to cook this dish?
With another red wine with hints of black cherry, cherry, blackcurrant, plum, blackberry, blueberry, and violet.
