Monday, January 14, 2013

Pork Loin Stuffed with Herbs (Lombo di maiale ripiene alle erbe aromatiche)

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 While the recipe is a classic authentic Italian dish (part of my "52 Authentic Italian Recipes"), the style is a bit of my own.

I like a spiral cut piece of meat.  Especially with a wet component that helps to marinate as well as keep the meat fork tender throughout.  The spiral arrangement helps to guarantee that you will get a beautiful stylish look, but also each individual bite will have a bit of the herbs and spices, but will also be juicy and flavorful.... Like this was.

One additional comment, it is very important to use an instant read meat thermometer with a probe for cooking.  they are relatively inexpensive but make for a perfectly cooked piece of meat every time.  No more rare or worse, dried out overcooked surprises.

Cook by Temperature NOT by time.  You and your guests will be glad you did.

The stuffing is delicious on its' own.  It is a combination of bread crumbs, Nutty Parmesan Cheese Olive Oil and white Wine... And lots of fresh herbs.  Delicious on its' own, but when the herb flavored oil and wine mixes into the meat, makes the entire pork loin something special!

It is very easy...
Only tricky part is getting the spiral cut, work carefully and slowly with the sharpest knife you own.

 Here's what I did...

Pork Loin
Stuffed with Herbs

(Lombo di maiale ripiene alle
erbe aromatiche)

  • 1 Boneless Pork Loin, about 2-1/2 pounds
  • 1 Medium Red Onion, Diced small
  • 1 Cup Fresh Bread Crumbs
  • 1 Cup Freshly grated Parmesan Cheese
  • 1/3 Cup Olive Oil
  • 1/3 Cup White Wine
  • 1/2 Cup Basil Leaves, Chopped
  • 1/2 cup Flat Leaf Parsley, Chopped
  • 2 TBS Fresh thyme, Chopped
  • 2 TBS Fresh Rosemary, Chopped
  • 3 Cloves Garlic, minced and pressed to paste
  • 2 TBS Whole Grain Mustard
  • Zest of 1 Lemon
  • Large Pinch Salt
  • Several turns of a Pepper Grinder
Cooking Directions
  1. Pre-heat oven to 350 degrees.
  2. Cut a pocket into the pork loin, or carefully spiral cut the loin about 1 inch thick, rolling out as you cut.
  3. Mix All the remaining ingredients.
  4. Take about half of the herb/crumb mixture and rub this into the pocket or spread it out on the opened cut loin. Roll the loin back up without pressing (if you press, the stuffing starts oozing out the side.
  5. Tie the loin together in a few spots so everything holds together while cooking (don't forget to remove the ties before serving).
  6. Heat 2 TBS Olive Oil over medium high heat in a heavy bottomed. oven safe skillet (I like Cast Iron for this) until just before it starts to smoke.
  7. Brown all sides of the loin in the skillet, each of the 4 sides for about 3-4 minutes each.
  8. Press the remaining half of the crumbs/herb mix on top of the loin and as far down teh side as you can without it falling off.
  9. Move the skillet to the oven and bake uncovered for about 60 minutes, until the internal temperature reaches 150 degrees.
  10. Allow the pork to rest for 15 minutes (This is very important) before cutting slices.
  11. Serve warm and ENJOY!

I served this with some Ricotta cheese stuffed mini-peppers and very simple fried Rosemary potatoes.  Just a great simple yet special Italian Secondi (meat course) and two simple Contorni (vegetable side course).


So,  I am pleased to list this as one of my Growing list of  "52 Authentic Italian Recipes"!!!

Well over 52 recipes actually as I just can't stop. The world's most popular cuisine, authentic, natural, organic, Farm to Table... the Italians started, perfected or embraced it before it became a fad. This page is a guide to Italian Cooking... For the home cook!  So, Cin Cin (toast) and Buon Appetito (Enjoy your Meal) to you all and let's Cook authentic Italian!


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1 comment:

  1. The only thing I worry about with spiral sliced cuts is hoping that my temp probe is in meat and not stuffing. You can usually tell by the feel but I've had a few surprises.

    Looks great, Dave!