Roast pork loin Sicilian style
Pork loin is cooked in a similar manner all over central and southern Italy. This recipe comes from the Sicilian countryside, around Palermo.
Portions: 6 serves
- 1 boneless pork loin, about 3 pounds/1.5 kilograms
- 1 tablespoon coarsely crushed peppercorns
- 1 small onion, minced
- 6 potatoes, peeled and cut into 2-inch/ 5-centimeter cubes
- 3 tablespoon extra-virgin olive oil
- 1 cup/240 milliliters dry white wine
Preheat the oven to 400°F/200°C/gas 6. Season the pork generously all over with salt, lightly pressing the salt into the surface of the meat. Put the roast on a rack in a medium roast- ing pan/tray. Scatter the peppercorns and the minced onion over the top of the pork, lightly pressing them into the surface of the meat. Put the potatoes into a medium bowl, add the oil, season generously with salt, and toss the potatoes until well coated. Put the potatoes into the roasting pan around the roast. Roast the pork and potatoes for 45 minutes, then pour the wine gently over the top of the pork. Stir the potatoes, then continue to roast the pork and potatoes, basting the meat with the pan juices several times, until the pork is cooked and has turned dark golden brown, another 45 minutes. Transfer the pork to a cutting board and let it rest for 10 minutes. Leave the potatoes in the roasting pan and cover them lightly with aluminum foil to keep them warm. Transfer the potatoes to a serving platter. Carve the pork into thick slices and arrange the slices over the potatoes. Pour any remaining pan juices over the pork before serving.