PORK LOIN
BOKED
with potatoes and onions
1 kg of pork loin;
500 g of new potatoes;
1 jar of Mirogallo onions in EVO oil;
1/2 glass of white wine;
vegetable broth to taste;
1 clove of garlic;
2 sprigs of rosemary;
salt to taste;
pepper as needed.;
EVO oil to taste
Recipe process
Cooking time around 40 minutes
In a large saucepan, heat a generous stock of EVO oil;
Add the peeled garlic clove and seal the pork loin on all sides, browning well;
Deglaze with the white wine over a lively flame;
Season with salt, pepper and add some rosemary;
01
Cover with the lid and cook over low heat for 10 minutes;
Add the hot broth and cook with the lid on for another 10 minutes;
At this point add the potatoes, plenty of rosemary, the onions, season with salt and continue cooking the pork for another 20 minutes;
With a kitchen pin, pierce the pork loin to check if it is cooked, if a transparent liquid comes out it is cooked;
Remove the loin from the saucepan and let it cool on a cutting board;
02
Preheat the oven to 200°;
Continue cooking the potatoes in the saucepan without a lid;
Transfer the potatoes and onions to an oven tray with a little cooking base and take them out of the oven when they are golden brown, activate the grill for the last 5 minutes;
Reduce the remaining cooking juices in the saucepan over high heat (if very liquid, dissolve a teaspoon of cornstarch in a coffee cup of cold water, mix well and add it to the juices);
03
Cut the pork loin into thin slices and place them in the pan with the potatoes and onions;
Remove from the oven when they are hot;
Serve by plating a few slices of pork with a side of onions and potatoes and drizzle with the sauce made from the cooking juices.
04
Baked pork loin with potatoes and onions
English 
Italian