Pork loin with Modena IGP “5 Grappoli” balsamic vinegar with vegetables

by Andrea Bevilacqua - Milano (MI)

Serves 4

 

For the loin

  • 600 gr. - Pork loin or filet
  • 30 gr. - Olitalia Extra Virgin Olive Oil
  • 1 - Stalk lemon grass
  • 1 - Sprig thyme
  • 30 gr. - Raw butter
  • 50 gr. -Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena
  • Salt

 

For the side dish

  • 100 gr. - Green tomato
  • 4 - Baby carrots
  • 4 - Baby peas
  • 4 - Baby fennel
  • 5 gr. - Chervil
  • 12 - Cloves unpeeled garlic
  • Salt
Pork loin with Modena IGP “5 Grappoli” balsamic vinegar with vegetables 1
Pork loin with Modena IGP “5 Grappoli” balsamic vinegar with vegetables 2

Balsamic vinegar of Modena PGI

Balsamic vinegar of Modena PGI - 5 Grapes

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Procedure

For the pork loin

  • 1

    In a pan, heat the Olitalia extra virgin olive oil with the lemon grass, thyme and garlic, then brown the meat on all sides over low heat.

  • 2

    Salt and continue cooking in a preheated oven at 180°C for 7-8 minutes.

  • 3

    Remove the pork loin from the pan and let it rest in a warm place. Deglaze the pan in which the meat was cooked, using the Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena, let it reduce, filter through a fine sieve and emulsify with a pat of raw butter.

 

For the vegetables

  • 1

    Clean carrots, leeks and baby fennel, dry them and cut them in half, blanch for a few moments in salted boiling water.

  • 2

    Sautee for a few minutes with Olitalia extra virgin olive oil.

 

Assemble the dish

Place the sautéed vegetables in the center of the plate with the green tomato sliced into wedges, arrange three small pieces of pork loin around it, alternating with the cloves of unpeeled garlic.
Garnish with a piece of lemon grass and the chervil. Top with Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena sauce and serve.

Pork loin with Modena IGP “5 Grappoli” balsamic vinegar with vegetables 3
Associazione

APCI

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