Pork Loin With Apples and Pancetta |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Original ancient recipe named after Gaius Matius, a friend of Julius Caesar. Modernized recipe from The Philosopher's Kitchen by Francine Segan. Ingredients:
2 green apples, cored and diced |
2 leeks, white and tender green parts, thinly sliced |
3 tablespoons olive oil |
1/4 cup cider vinegar |
1 tablespoon honey |
1/2 teaspoon ground cumin |
1/2 teaspoon ground coriander |
salt |
pepper |
1 (4 lb) pork loin roast, butterflied, debonded |
12 slices pancetta, thinly sliced |
Directions:
1. Saute the apples and leeks into in the oil over high heat until softened, about 3 minuts.
2. Add the vinegar, honey, cumin and corianger and simmer until the vinegar has evaporated.
3. Season to taste with the salt and pepper.
4. Allow the mixture to cool slightly.
5. Preheat oven to 450°F.
6. Spread the mixture in the center of the pork loin, roll to close and tie with kitchen string.
7. Liberally season the outside of the pork loin, slightly overlapping them (pork loin and pancetta.).
8. Roast in a baking pan for 10 minutes and then lower the heat to 325°F.
9. Cook for about 25 minutes per pound.
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