Italian cuisine: Stuffed Roasted Pork Loin and Pomegranate
- WTI Magazine #110 Dec 15, 2018
An appetizing and colorful recipe for an unforgettable Christmas! If you are looking for an irresistible second course for Christmas eve to enjoy both with your eyes and palate, roasted pork loin stuffed with ham, chestnuts, celery, apple, and cranberries is a an excellent choice.
This dish, in fact, in addition to being appetizing, is also quite spectacular. The bright color of pomegranate and cranberries adds a note of festivity and joy, creating the right Christmas mood.
Cooking can be done either in the oven or in a pot. You can bake the loin in an oven previously heated to 180°(350°F), or in a stove-top pot, until it reaches an internal temperature of about 68°C - 70°C (155°F - 160°F) on a meat thermometer, followed a final roasting in the oven at 210°C (410°C) for a few minutes to color it. For this recipe I prefer the second method because the meat remains tender, but not dry, and its flavor is enhanced. Pork loin is a valuable part of the pork that, if not cooked properly, can become stringy. I recommend serving this dish with oven-roasted potatoes, sauteed Brussels sprouts with toasted almonds and red chicory salad.
ARISTA DI MAIALE RIPIENA E MELAGRANA (STUFFED PORK LOIN AND POMEGRANATE)
Preparation time: 1 ½ hours Cooking time: 65-70 minutes Servings: 8
1.5 kg (about 3-1/4 pound) pork loin
150 g (5 oz) sliced ham, thinly sliced
150 g (5 oz) chestnuts, boiled and peeled
120 g (4 oz) celery, diced
1 baking apple (annurca-type in Italy), cut into thin slices
4 tablespoons dried cranberries
5-6 tablespoons extra virgin olive oil
2 cloves of garlic, peeled
1 sprig of fresh rosemary
240 ml (1 cup) dry white wine
2-3 tablespoons vegetable stock
Sea salt and freshly ground pepper
1 pomegranate, grains
Kitchen twine as necessary to tie the loin