Monday, February 17, 2014


Here is yet another variation on a whole piece of lonza [pork loin]! This time I had decided I needed to use up the cranberry sauce I'd made just after Christmas, and had the idea of using it with lonza. I knew it needed a kick of something but couldn't think quite what. Then, in the middle of the night, I thought of campari. I didn't have any in the house but the owner of the bar opposite was happy to give me some in an espresso cup! Here's what I did:

Ask your butcher to make a few incisions in a 1.5 kg piece of lonza so that you can insert slices of orange in them. [This time you don't want the lonza in butcher's netting.] When you get the meat home, insert half an orange slice in each incision, along with a leaf of fresh sage and a couple of rosemary needles. Rub over some coarse seasalt [I used pink Himalayan salt] and a couple of grindings of mixed peppercorns and tie the lonza at intervals with kitchen string. Put it in a dish and pour over the juice of an orange and 200 ml white wine. Marinate in the fridge for 2 hours or so, turning once.

When you are ready to cook, turn the lonza back over and place it in a smallish roasting pan lined first with foil and then with baking parchment. Pour the marinade over it and cook for 1 hour at 180 C.  [Italian ovens tend to be fast so I turned mine down to 160 C half way through cooking.]  Baste the lonza after half an hour.

Just before the cooking time is up, mix about 200 gr cranberry sauce with the juice of another orange and half an espresso cup of campari. Place in a shallow pan on the hob and cook, stirring. When the mixture bubbles, turn the heat down and keep stirring for another 2 mins. Pour this over the pork and give it another 5 mins in the oven.

Cut off the string, carve the pork and serve with the sauce.

Serves 6 - buon appetito!


Lee said...

Buon Appetito!

Jenny Woolf said...

What a creative cook you are, Pat. You should write a book!

Welshcakes Limoncello said...

Grazie, Lee. Thank you, Jenny. I would like to do just that!

Pat @ Mille Fiori Favoriti said...

This looks delicious, Pat! I like pork cooked with a sweet sauce. We always have Campari on hand :)

Whispering Walls said...

Sounds very good

Welshcakes Limoncello said...

Thanks, Pat and WW.

Trubes said...

That looks absolutely delish... definitely going to try that xx
Dixx for Sim and purr purr from Chloe for you both xx

Welshcakes Limoncello said...

Thanks, Di. Love and woofs to both of you, too. xx woofiewags!


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