Pork Loin with Apples, Filetto di Maiale alle Mele: Pork and apples are a universal combination. This recipe calls for a whole pork loin, and will take about an hour and a half to prepare. To serve 4:
INGREDIENTS:
* 1 pound (1/2 k) boned pork loin
* A scant half cup olive oil
* Salt & pepper to taste
* 1 3/4 pounds (750 g) moderately tart apples
* 1 tablespoon honey
* A brimming cup dry white wine
* 1/2 teaspoon meat extract
* 2 tablespoons unsalted butter
PREPARATION:
Begin by trimming away any fat or gristle the meat may have, and then tie it with string so it will keep its shape. Set it in a roasting pan, season it with salt and pepper, sprinkle it with the oil, and roast it in a moderate oven (185 C, 370 F) oven for about an hour, basting it occasionally with the pan drippings.
In the meantime, peel, core, and slice the apples. Heat the wine and the honey in a pot and cook the apple wedges for a few minutes, until they are fork-tender, then remove them to a serving platter and carefully spoon some of the syrup over them. When the meat is done remove the string, slice it, and lay it over the apples, transferring all the pieces together so the loin maintains the shape it had when it was whole.
Return the roasting pan to the stove, stir in a little water and the meat extract into the pan juices, and heat through until they have thickened slightly. Remove the pan from the fire, whisk in the butter, and pour the sauce over the meat.
This would go quite nicely with polenta.
As a wine, either a Rossese from Liguria, or a Sassella from Lombardia.
