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Recipe: Coscia 'i Maiali Arrustutu (Roast Loin Of Pork)
Similar Categories: Coscia, Maiali, Arrustutu, Roast, Loin, Pork
Serving Size : 6
1 tablespoon black peppercorns
1 small yellow onion -- peeled and finely chopped
1 3-pound boneless loin of pork
6 Idaho potatoes -- peeled and cut into large pieces
salt
3 tablespoons extra-virgin olive oil
1 cup dry white wine
Preheat oven to 375F. Wrap 1 tablespoon black peppercorns in a clean
dish towel, then crush by pressing with the bottom of a heavy skillet
or tapping gently with a mallet. (Peppercorns should be cracked, not
ground.) Finely chop 1 small peeled yellow onion. Generously salt a
3-pound boneless loin of pork. Place pork in a medium roasting pan
fitted with a roasting rack. Top with cracked pepper and onions,
patting them gently in place.
Cut 6 peeled Idaho potatoes into large pieces, toss with salt and 3
tablespoons extra-virgin olive oil, and add to roasting pan. Roast
pork and potatoes for 45 minutes, then add 1 cup dry white wine. Stir
potatoes and cook for an additional 45 minutes, basting occasionally.
Remove pan from oven, transfer pork to a cutting board, and allow to
rest for 5 minutes before carving. To serve, transfer potatoes to a
platter, arrange pork over potatoes, and top with any pan juices.
Per Serving (excluding unknown items): 197 Calories; 7g Fat (35.3%
calories from fat); 3g Protein; 26g Carbohydrate; 3g Dietary Fiber;
0mg Cholesterol; 11mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Vegetable; 1 1/2 Fat.
1 tablespoon black peppercorns
1 small yellow onion -- peeled and finely chopped
1 3-pound boneless loin of pork
6 Idaho potatoes -- peeled and cut into large pieces
salt
3 tablespoons extra-virgin olive oil
1 cup dry white wine
Preheat oven to 375F. Wrap 1 tablespoon black peppercorns in a clean
dish towel, then crush by pressing with the bottom of a heavy skillet
or tapping gently with a mallet. (Peppercorns should be cracked, not
ground.) Finely chop 1 small peeled yellow onion. Generously salt a
3-pound boneless loin of pork. Place pork in a medium roasting pan
fitted with a roasting rack. Top with cracked pepper and onions,
patting them gently in place.
Cut 6 peeled Idaho potatoes into large pieces, toss with salt and 3
tablespoons extra-virgin olive oil, and add to roasting pan. Roast
pork and potatoes for 45 minutes, then add 1 cup dry white wine. Stir
potatoes and cook for an additional 45 minutes, basting occasionally.
Remove pan from oven, transfer pork to a cutting board, and allow to
rest for 5 minutes before carving. To serve, transfer potatoes to a
platter, arrange pork over potatoes, and top with any pan juices.
Per Serving (excluding unknown items): 197 Calories; 7g Fat (35.3%
calories from fat); 3g Protein; 26g Carbohydrate; 3g Dietary Fiber;
0mg Cholesterol; 11mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Vegetable; 1 1/2 Fat.
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| Cippudeddi Auruduci (Sweet And Sour Onions) | Coscia 'i Maiali Arrustutu (Roast Loin Of Pork) |