Pork Loin Maremma Style

For a Maremma-style pork loin, rinse the loin with cold water and pat dry. Roll the bacon strips in pepper and salt and lard the pork loin with them.

Rub the loin on all sides with salt, rosemary and sage, and finally press the cloves into the meat. Roll up the seasoned pork loin and tie tightly with kitchen twine. Heat a mixture of clarified butter and olive oil in a roasting tin or deep pan and sear the meat on all sides.

Finely chop the onion and parsley, peel the celery and also chop or coarsely grate it. Fry the onions, celery and parsley briefly, then deglaze with the wine and add a little soup. Cover and simmer gently, adding a little soup every now and then. To check whether the meat is cooked, do the cooking test. To do this, pierce the meat with a roasting needle – if only clear juice comes out, the meat is done.

For the chard and tomato vegetables, blanch the tomatoes and remove the skin. Cut the flesh into pieces, removing the seeds. Blanch chard stems separately and drain.

Heat some olive oil in a pan and fry bacon strips with chopped garlic in it. Now add the tomatoes and simmer over low heat until a sauce is formed. Add the blanched and chopped chard stems and continue to simmer. Season with salt and pepper.

Add the pork

Preparation Tip:

Serve pot dumplings with the Maremma style pork loin.

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