Stuffed Pork Loin, Filetto di Maiale Farcito

This is one of those dishes that will be quite tasty grilled, in summer, but will also be a pleasant roast in winter. And, it’s easy to do.

To serve 6:

  1. 2 boned pork loins trimmed of fat, 1 3/4 pounds (700 g) in all
  2. 1/4 pound (100 g) dried tomatoes
  3. A rib of celery
  4. 1/2 cup chopped pitted green olives
  5. 3/4 cup breadcrumbs
  6. 1 tablespoon minced fresh basil
  7. 1 teaspoon minced fresh rosemary needles
  8. Olive oil
  9. Salt and pepper to taste
  10. Butcher’s twine

Pull the strings from the celery if need be, and mince it. Mince the tomatoes too. Combine the celery with the tomatoes, olives, and herbs, and combine the mixture with the breadcrumbs, adding enough olive oil to make the stuffing moist and crumbly. Season the mixture to taste with salt and pepper.

Slice the pork loins almost completely through lengthwise so you can open them like a couple of books Spread the stuffing over them, shut them, and tie them up like a couple of salamis using the butcher’s twine. Rub them lightly with olive oil, and season them with salt and pepper.

At this point you have a choice: Grill or Oven?

To grill them, set them over fairly hot coals (you can hold your hand over for 5 seconds) and cook them for 20-25 minutes, turning them often.

To roast them, put them in a roasting pan and cook them in a preheated 400 F (200 C) oven for 25-30 minutes, turning them once or twice and basting them with pan drippings.

In either case, let them sit for a few minutes after they’re cooked, then remove the string and slice them fairly thickly. Serve them with a tossed salad. A wine? Because of the dried tomatoes and the olives, I would be tempted to go with a substantial white, for example a Greco di Tufo.

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Categories: Pork

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

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