ROAST PORK LOIN

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
salt

PREPARATION

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   http://blog.giallozafferano.it/ilpiattoallegro

SHARE

SEE MORE RECIPES

PONTI S.p.A. Sede Legale: Via E. Ferrari 7- 28074 GHEMME (NO) - Tel: +39 0163 844 111
P.IVA: 01316650033 - Cod. Fisc. e Reg. Imp.: 03859080636 - R.E.A.: 164176 - Cap. soc. i.v. € 5.000.000,00