Roast Pork Recipe | Arrosto di Maiale Della Nonna | Grandmothers Roast Pork

white wine

💰Cheaper: apple cider vinegar

Apple cider vinegar adds acidity without the cost of wine.

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork butt

Pork butt is often cheaper and works well for roasting.

Gather rosemary and sage.

Prepare garlic by peeling it and set it aside with the meat.

Wash the rosemary and sage, then tie them together with string.

Heat olive oil in a pot on the stove.

Sear the pork tenderloin in the oil, turning occasionally until browned.

Cover the pot while searing the meat.

Add a little salt to the pork.

Cover the pot and let it brown.

Puncture the pork to allow oil and salt to penetrate.

Pour in half a glass of white wine and cover the pot again to let it boil until the wine evaporates.

Turn off the heat and let the pork rest until the next day.

Remove the herbs from the pot before slicing the meat.

Trim excess fat from the pork before slicing.

Slice the pork tenderloin and check that it is pink inside.

Return the slices to the pot and finish cooking them for an additional 15 minutes with the sauce.

Add a bit of salt and cover the pot again to cook thoroughly.

Mix some meat juices with a little water in a cup, then gradually add flour to thicken the sauce.

Stir the sauce gently to make it thicker and let it boil for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens