Pork Loin with Pears, Walnuts, and Pecorino Cheese

The pork loin with pears, walnuts, and pecorino is a dish that expertly combines the rustic flavor of pork with the sweetness of pears and the crunchy texture of walnuts, all enriched by the bold taste of pecorino cheese. Here’s the recipe:

Ingredients

• 1 kg of pork loin
• 4 ripe yet firm pears
• 100 g of shelled walnuts
• 100 g of aged pecorino cheese
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Sprigs of rosemary
• 1 clove of garlic
• 200 ml of white wine
• Water or vegetable broth to taste

Preparation

1. Preheat the oven to 180 °C.
2. Season the pork loin with salt and pepper, rub with a clove of garlic, then tie the meat together with a few sprigs of rosemary using kitchen string.
3. In a roasting pan, pour a drizzle of extra virgin olive oil and place the pork loin. Cook in the oven for about 1 hour, basting occasionally with a bit of white wine and the liquid that forms at the bottom of the pan.
4. Meanwhile, cut the pears into wedges and lightly toast them in a pan with a drizzle of oil and a pinch of salt.
5. In a bowl, roughly chop the walnuts and mix them with the grated pecorino cheese.
6. After 1 hour, remove the pork loin from the oven and arrange the pear wedges and the mixture of walnuts and pecorino around the meat. If necessary, add a bit of water or vegetable broth to prevent the cooking juices from drying out.
7. Put back in the oven for an additional 15-20 minutes, or until the surface of the pork loin is golden and crispy.
8. Remove the pork loin from the oven, let it rest for a few minutes before slicing.
9. Serve the sliced pork loin accompanied by the pears and the crunchy walnut and pecorino topping.

Curiosity

The pork loin is a cut of meat highly appreciated in Tuscan cuisine, and the term “arista” dates back to the Council of Florence in 1430. According to legend, the Greek prelates present at the council found this roast pork dish so delicious that they praised it with the expression “aristos!”, which in Greek means “the best”. Hence the name “arista” to indicate this succulent dish.