Filetto di Maiale in Crosta: pork loin roasted en croute, with a bread crust, is very tasty and has the added benefit of presenting beautifully too. In short, pork loin en croute is the perfect recipe for when company comes calling. To serve 6-8 you'll need:
Prep Time: 35 minutes
Cook Time: 90 minutes
Ingredients:
- 2 1/4 pounds (1 k) pork loin
- 4 thick slices of day-old bread, crusts removed
- 2 tablespoons of freshly minced herbs (rosemary, sage, thyme, and whatever else you would like)
- A clove of garlic, minced
- 2 egg yolks
- 2 tablespoons freshly grated Parmigiano
- 1/4 cup olive oil
- 1/3 cup warm water
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- A little broth (unsalted bullion will work if need be)
Preparation:
Trim away any fat or gristle the meat has.
Preheat your oven to 350 f (175 C).
Blend the bread, herbs, cheese, garlic, and pepper. Add to the mixture the egg yolks and a tablespoon of oil. Mix well, and encase the meat with the mixture, pressing it strongly against the meat so it adheres. Put the meat in an oven dish with the remaining oil, the water, and the vinegar, and roast it for about 90 minutes. When the meat is done remove it to a platter. Deglaze the pan drippings just enough broth to obtain a fairly thick sauce. Slice the meat, arranging the slices on a platter, spoon the sauce over the slices, and serve.
Yield: 6-8 servings pork loin en croute.
Preheat your oven to 350 f (175 C).
Blend the bread, herbs, cheese, garlic, and pepper. Add to the mixture the egg yolks and a tablespoon of oil. Mix well, and encase the meat with the mixture, pressing it strongly against the meat so it adheres. Put the meat in an oven dish with the remaining oil, the water, and the vinegar, and roast it for about 90 minutes. When the meat is done remove it to a platter. Deglaze the pan drippings just enough broth to obtain a fairly thick sauce. Slice the meat, arranging the slices on a platter, spoon the sauce over the slices, and serve.
Yield: 6-8 servings pork loin en croute.
