Lonza di Maiale Arrosto con Crema di Mele (Roasted Pork Loin with Applesauce)

This pork roast is an appetizing and inviting main course to enjoy with family and friends. I know pork is excluded from the dinner table in many cultures, but in Italy it has long been an important part of our culinary tradition, particularly in the north. We use it for salami and sausages, we eat “pancetta” and “bologna”, there is roast “stinco” (the knee joint) to enjoy in the mountains, and of course there is the famous Prosciutto crudo di Parma. In Italy we say “del maiale non si butta niente” … Nothing of the pig goes to waste! Marsala wine and apples mingle to give a sweet flavor to the pork meat.
Marsala wine is a typical Italian wine, produced in the area surrounding the city of Marsala in Sicily. It is commonly used in cooking to prepare caramelized sauces or in desserts to give a special flavor.
It is tasty when tender and juicy. You can serve this dish with mashed potatoes, roasted potatoes seasoned with rosemary or glazed carrots.

LONZA DI MAIALE ARROSTO CON CREMA DI MELE (ROASTED PORK LOIN WITH APPLESAUCE)

Preparation time: 1 hr and 40 minutes      Cooking time: 1 ½ hours             Servings: 6

INGREDIENTS

1.250 kg (about 3 pounds) pork loin
3 tablespoons olive oil (extra virgin)
3 garlic cloves, peeled
1 sprig of fresh sage
2-3 bay leaves
240 ml (1 cup) dry Marsala wine
4 medium apples, peeled and diced
Salt and freshly ground pepper
Vegetable stock (optional)
Kitchen twine

DIRECTIONS

1. Wash and dry the sage and bay leaves. Secure the roast with kitchen twine, leaving gaps of about 4-5 cm (approx. 2 inch) as you proceed lengthwise. Place the sprig of sage and the bay leaves on top under the twine
2. In a roasting pan saute the garlic in olive oil until lightly browned, then remove it. Add the roast and cook on high heat for a few minutes on both sides to seal the juice inside. Add some salt and pepper to taste. Add 180 ml (¾ cup) wine and the vegetable stock. Cover with a lid. Cook for about 1 hour at medium-low heat, turning 2-3 times. If the wine is evaporates, add some more vegetable stock
3. Remove the lid, add the apples and 60 ml (¼ cup) wine. Cook covered for about 30 minutes. If it dries out add a little bit of vegetable stock (about 50-60 ml, ¼ cup). The pork is done when the temperature measured with a cooking thermometer reads 63-65 °C (1445-150°F)
4. Remove the roast from the pan, place on a plate and cover with aluminum foil. Let rest for about 5 minutes
5. Cream the apples using a food mixer. If the sauce is too liquid, reduce by cooking a few minutes on high heat
6. Cut the twine, slice and serve with applesauce on top.

Note: When cooking pork meat, be particularly careful not to overcook it, because it will dry out. – Paola