The pork loin is one of the main cuts used in Italian kitchens. The loin, which has many names in Italy, is prepared using boneless meat, making it leaner than other types of meat. It presents itself as a nice lean piece obtained from the muscle of the rack, specifically the dorsal area of the pig, which is why it can be cooked both roasted and sliced with many seasonings and side dishes. So, let's explore the various ways to refer to this cut and, above all, how to cook and enjoy it!
The pork loin here in Italy is called by many different names, which, in the North and South, also indicate different parts of the pig.
In northern Italy, as mentioned earlier, loin refers to the cut obtained from the muscle of the rack without bones, and it is often also called back or loin. It is a tender and almost fat-free cut, which is quite different from the loin as understood in central Italy, particularly in Umbria or the Marche, where the loin is part of the pig's back and is used to produce a cured meat called "lombetto", which is salted and aged for at least 60 days.
In southern Italy, it generally refers to the muscle of the rack: it can be found as longa, loin, or fillet.
In short, depending on where you are, one must be very careful about the use of the expression loin, as it could lead to confusing one thing for another. Imagine attempting to prepare a roast and ending up with a cured meat in your hands... it's not ideal, especially if you're preparing dinner and have no time to waste! But now, let's look at some delicious recipes using pork loin.
Once you have purchased some good pork loin, the possible recipes are numerous! In fact, this tender and flavorful cut lends itself well to many types of preparation, all different from one another but equally delicious. Let's see a few options together.
The pork loin with plums is ideal if you want to prepare a tasty and aromatic dish, different from the usual roast or the usual meat slice in the pan. With the loin and plums, you will amaze all your guests!
For its preparation, for 4 people, you will need:
• 400 g of Loin
• 100 g of Pitted dried plums
• half a tablespoon of Honey
• 50g of Bacon
• 1 Shallot
• 1 clove of Garlic
• Fresh rosemary
• Cumin
• Ground cinnamon
• Nutmeg
• 2cl of meat broth
• 3 tablespoons of Balsamic vinegar
• Extra virgin olive oil to taste
• Salt
• Pepper
Chop the shallot and let it soften in a pan with a tablespoon of oil over low heat. Cut the bacon into cubes, then sauté it in the pan for a few minutes, add the chopped plums, and let it flavor over low heat, then add a pinch of salt and let it cool.
Now, start working on the pork loin: with a well-sh
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