Pork Loin in Bread Crust

Pork loin in bread crust is a hearty and delicious dish, perfect for a family Sunday or a special dinner. Let’s see together how to prepare it.

Ingredients

• 1 kg of pork loin (preferably bone-in)
• Salt and pepper to taste
• 2 sprigs of fresh rosemary
• 2 cloves of garlic
• 250 g of toasted bread (such as sandwich bread or homemade-style)
• 100 g of grated parmesan cheese
• 2 eggs
• 200 ml of milk
• Extra virgin olive oil

Preparation

1. Preheat the oven to 180 °C (356 °F).
2. Take the pork loin and season it with salt and pepper evenly. Then drizzle it with some extra virgin olive oil, place it in a baking tray, and add the sprigs of rosemary and crushed garlic cloves.
3. Bake in the oven for about 1 hour, making sure to baste it often with its cooking juices to keep it moist.
4. In the meantime, prepare the bread crust. Blend the toasted bread in a mixer until you get a fine breadcrumb. In a bowl, mix the breadcrumbs with the parmesan, eggs, and milk until you get a homogenous and slightly thick batter.
5. Once the pork loin is cooked, remove it from the oven and increase the oven temperature to 200 °C (392 °F).
6. Cover the pork loin with the bread batter, trying to create a uniform layer on the entire surface.
7. Put the pork loin back in the oven and let it brown for another 15-20 minutes, or until the bread crust is golden brown and crunchy.
8. Remove from the oven, let it rest for a few minutes before cutting and serving.

Did you know?

The “arista” is a typical Tuscan cut of meat that is well suited for this type of cooking because it stays tender and juicy. According to legend, the name “arista” comes from the Greek exclamation “άριστος” (which means “excellent”), uttered by a Greek bishop during a banquet in Florence in the 15th century, being particularly impressed by the goodness of this dish.