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Arista di Maiale con Mele Arista di Maiale con Mele Recipe Guide Introduction

Arista di Maiale con Mele

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Large skillet or Dutch oven
  • Sharp knife
  • Cutting board
  • Measuring spoons
  • Meat thermometer
  • Serving platter

Ingredients
  

  • Ingredients
  • 2.5 pounds of pork loin
  • 2 large apples Granny Smith or Honeycrisp work well
  • 2 tablespoons olive oil
  • 1 onion sliced
  • 4 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 cup chicken broth
  • 1/2 cup white wine optional
  • Salt and pepper to taste
  • Fresh parsley for garnish optional

Instructions
 

  • Method
  • Preheat the Oven: Preheat your oven to 350°F (175°C). This will ensure your pork roasts evenly and stays juicy.
  • Prepare the Pork: Season the pork loin generously with salt and pepper on all sides. Rub the dried thyme and rosemary into the meat for added flavor.
  • Sear the Pork: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the pork loin and sear it on all sides until browned (about 3-4 minutes per side). This step locks in the juices and adds a beautiful crust.
  • Sauté the Aromatics: Remove the pork from the skillet and set aside. In the same skillet, add the sliced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
  • Add Apples: Core and slice the apples, then add them to the skillet. Sauté for about 5 minutes until they start to soften and caramelize.
  • Deglaze the Pan: If using, pour in the white wine and scrape any browned bits from the bottom of the pan. Allow it to reduce for about 2-3 minutes.
  • Combine Ingredients: Return the pork to the skillet, nestling it among the apples and onions. Pour in the chicken broth, ensuring the liquid covers about half of the pork.
  • Roast in the Oven: Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Roast for about 1 hour, or until the pork reaches an internal temperature of 145°F (63°C).
  • Rest the Pork: Once done, remove the skillet from the oven and let the pork rest for about 10 minutes. This allows the juices to redistribute, making the meat tender and juicy.
  • Slice and Serve: Slice the pork into thick medallions and arrange them on a serving platter. Spoon the apple-onion mixture over the top, and garnish with fresh parsley if desired.
  • Variations
  • Fruit Variations: Try using pears or figs instead of apples for a different flavor profile.
  • Herb Variations: Fresh herbs like sage or basil can be used instead of dried herbs for a more vibrant taste.
  • Gluten-Free: Ensure that the chicken broth is gluten-free if you’re serving those with gluten sensitivities.
  • Tips