Ingredients (4 servings)

Ponti Apple Glaze
700 gr roast pork loin
1/2 liter milk
1/2 white onion
2 tablespoons all-purpose flour
20 gr unsalted butter
rosemary & sage
extra virgin olive oil


In a saucepan, sauté chopped onion with a drizzle of olive oil. Add the roast pork loin and let it brown on all sides. Add salt, rosemary and sage and pour in the milk. Cover with a lid and simmer for about an hour and a quarter. Turn off the heat and let it cool. Melt the butter in a small pan, add the sifted flour and stir until it forms a small ball. Through a meshed strainer, pour several of ladles of the roast pork loin gravy. Stir with a wire whisk and let it thicken into a béchamel sauce. Cut the roast pork loin into thin slices. On the bottom of a serving dish, spread the béchamel sauce, then lay the slices and dress with Ponti Apple Glaze. Serve.

Maria Pia Miglionico



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