The pork loin with cheese is famous for being so tender and lean as to satisfy both those who want to eat well with an eye to the diet (of course it all depends on the way in which you decide to cook it!) And children who can bite and chew it easily . This piece of pork can really be cooked in many ways: roasted in the oven or on a spit, overcooked in a casserole, in a salt crust, in milk, with apples and plums … but in my house the podium is from always the prerogative of the pork loin with cheese, so much so that my children and grandchildren hardly allow me to cook it in other ways and it has become an essential dish especially in my Easter menus for which I also draw inspiration to prepare the pork loin with cheese.
Let’s start with the ingredients:
– pork loin 1 kg
– glass of white wine 1
– carrot 1
– 1/2 onion
– 1 clove of garlic
– celery stick 1
– possibly fresh rosemary sprig 1
– vegetable nut flavored with mushrooms 1
– evo oil 150 ml
– cheese in slices 200 gr
– walnut kernels (optional) 100 gr
– fresh or dehydrated mushrooms (optional) 3
– hot water (about three glasses) 450 ml
– salt to taste, butter to taste, flour to taste
In the first step we have to spread the pork loin with the butter left for half an hour at room temperature and, after massaging it for a while, roll it completely in the flour. Only when the latter has covered every part of the piece of meat do we have to pass the pork loin in a saucepan, leaving it to roast with extra virgin olive oil over a high heat.
As soon as the pork has browned taking that unmistakable golden color of the crust (I recommend you make the piece of pork roast on each side, including the ends) we must sprinkle it with white wine (a taste of the wine is a must .. . cooking with the company of a little sparkling wine is always good!). Let’s wait a few minutes and after the wine has evaporated completely, add 450 ml of hot water (the famous three glasses), the sprig of rosemary and after, having cut them into small pieces, the carrot, the half onion, the clove of garlic and celery stick. Crumble the mushroom-flavored vegetable nut on the meat (if you like accentuated flavors you can also add three fresh or dried porcini mushrooms previously left to soak in warm water) and cook with the lid on over moderate heat for about an hour and a half. . Before adding salt, take care to taste the cooking sauce because I remind you that the nut is already quite savory in itself.
Once you have checked the cooking of the arista, which must not have been allowed to dry too much, wait for it to cool down well. Then operate with a sharp knife, paying close attention to the fingers, deep incisions on the flesh. These incisions must be made in a fan, in fact, but you must make sure that the meat does not come off the base. Then insert the slices of Galbanino cheese (on the market you can also find it already sliced) and if you like them add 100 gr. of walnut kernels.
In the meantime, blend the carrot, onion and celery with the cooking sauce, forming a more or less thick cream according to your personal tastes (if you want a more full-bodied cream, you will need to add just a little flour in the mixture).
Just before serving, put the pork loin in a fan shape in the static oven at 175 ° for 10 minutes and then another 4 minutes only on the grill.
Present the dish with the fan-shaped pork loin in the center and the cooking liquid (or the cream if you have decided to make it thicker) and a few slices of hot cereal bread for the necessary “shoe” … you will see, it will be a blockbuster and you yourself will lick your fingers !
Enjoy your meal!
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grandma adele’s italian original recipes