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Roasted Pork Loin

Extract from Extra Virgin • By Gabriele Corcos and Debi Mazar • Published by Clarkson Potter


$ $ $ $ $
• • • • •
45 mins

Arista Alla Focettina
Serves 4-6

G: My name for this is a dedication of sorts to my L.A. bicycling buddy Marzia, a transplant like me who hails from Focette, a coastal Tuscan town. She helped inspire this dish.

The pork gets a wonderful golden color, but it’s really all about the sauce. This dish goes wonderfully with Oven-Roasted Potatoes and Sautéed Zucchini.

Posted by PG UK from London, United Kingdom • Published See PG UK's 39 projects » © 2022 Gabriele Corcos / Clarkson Potter · Reproduced with permission. · Reprinted with permission from Extra Virgin, by Gabriele Corcos & Debi Mazar, copyright © 2014. Published by Clarkson Potter, an imprint of Random House LLC. Photographs copyright © 2014 by Eric Wolfinger
  • Step 1

    In a large Dutch oven, heat the olive oil over medium-high heat until hot. Add the garlic, rosemary, and sage and sauté for 4 to 5 minutes, until the herbs start to crisp. Add the pork loin, laying it on top of the herbs, and cook for 5 minutes. Turn it over and cook the other side for 5 minutes. Add the wine to the Dutch oven, using a wooden spoon to scrape any browned bits from the bottom. Cook for 1 to 2 minutes, until the scent of alcohol has disappeared.

  • Step 2

    Reduce the heat to medium-low, season with salt and pepper to taste, and partially cover with the lid. Cook for about 1 hour, turning the meat and scraping the bottom of the pot every 15 to 20 minutes. If the sauce reduces too much, add warm water in small increments, 1⁄4 cup at a time. Remove the pot from the heat and place the pork loin on a cutting board to rest for 30 minutes.

  • Step 3

    When the sauce in the Dutch oven has cooled, add the milk and cook, stirring constantly to prevent curds from forming, over medium-low heat for 2 to 3 minutes, until the sauce is lightly creamy, but not thick. Thinly slice the pork loin and serve with the sauce poured on top.

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