Main courses
Main courses
Fan-cut pork loin with cheese
This pork loin is first cooked in a casserole, then cut into a fan and filled with cheese. The vegetables and cooking juices become a sauce to serve alongside.
From Nonna Adele’s kitchen
- Cooking
- About 90 minutes in the casserole; first check after 10 minutes in the oven, then about 4 minutes under the grill; browning separately
- Resting
- Butter 30 minutes; meat cooling time unspecified
Temperatures: 175 °C, conventional oven; grill to finish
LET’S GET COOKING
Method
Leave the butter to soften for about 30 minutes. Spread it over the pork loin and coat the surface evenly with flour.
Heat the oil in a casserole and brown the meat on all sides, including the ends. Add the wine and let it evaporate.
Gradually add the hot water, rosemary, chopped vegetables and crumbled stock cube. If using porcini, clean and slice them before adding them.
Cover and cook over a moderate heat for about 1 hour 30 minutes, checking the cooking liquid. Use a food thermometer to check that the centre reaches at least 63 °C, then rest the meat for at least 3 minutes. Taste the sauce before adding salt.
Let the meat cool just enough to cut it without breaking it. Make deep fan-shaped cuts, keeping the base joined. If preparing ahead, cool promptly and refrigerate within 2 hours.
Insert the Galbanino into the cuts and add the walnuts if using. Blend the carrot, onion and celery with the cooking juices. For a thicker sauce, reduce it over the heat.
Put the filled pork in a roasting dish and heat in a conventional oven at 175 °C. Begin checking after about 10 minutes, but continue until the centre of the filled meat reaches 74 °C. Finish under the grill for about 4 minutes, watching the surface closely.
Heat the sauce thoroughly and serve it with the pork.
MORE FROM OUR KITCHEN
