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Pork Loin with Vegetable Cream

17/11/2023

The pork loin with vegetable cream is a flavorful dish that combines the tenderness and taste of pork with the sweetness and creaminess of vegetables. Here is the step-by-step recipe.

Ingredients

  • 1 kg of pork loin
  • 2 carrots
  • 1 zucchini
  • 1 potato
  • 1 onion
  • 2 cloves of garlic
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Aromatic herbs (rosemary, sage, thyme)
  • 1 glass of white wine
  • Vegetable broth to taste

Preparation

  1. Prepare the pork loin by cleaning the meat from any excess fat and tying it with kitchen twine to maintain its shape during cooking.
  2. Prepare a mixture with garlic, rosemary, and sage, and rub it onto the loin along with salt and pepper.
  3. In a large saucepan, heat a drizzle of extra virgin olive oil and brown the loin on all sides until golden.
  4. Deglaze with white wine and let the alcohol evaporate.
  5. Add the chopped onion and let it flavor the mix.
  6. Add some vegetable broth, cover the saucepan and let it cook for about 1 hour and 30 minutes, checking occasionally and moistening with broth to prevent drying out.

While the loin is cooking, prepare the vegetable cream.

  1. Clean and cut the carrots, zucchini, and potato into small pieces.
  2. Put the vegetables in a pot, cover with water, and cook until soft.
  3. Drain the vegetables, preserving some of the cooking water, and blend them with an immersion blender until creamy. If needed, add some cooking water to make the cream smoother.
  4. Season the cream with salt and pepper and a drizzle of extra virgin olive oil.

To serve:

  1. Once the pork loin is cooked and tender, remove it from the heat and let it rest for a few minutes before slicing.
  2. Arrange the vegetable cream on a plate and lay the slices of pork loin on top of the cream.
  3. Serve the pork loin with vegetable cream hot.

Trivia

Arista is a cut of pork meat typical of Tuscan cuisine. The name “arista” seems to derive from a translation error during a banquet of the Ecumenical Council of 1430, when Greek cooks described the dish as “ariston,” which means “the best” in Greek, but it was understood by the Tuscans as “arista”.

Pork Loin with Vegetable Cream