This recipe gets its name simply because I invented it today, which is the Festa della Repubblica holiday in Italy. It's also the 11th anniversary of my arrival to settle in Sicily with my dog Simi, who will always be in my heart.
As it's the cherry season, I decided to use some with pork loin [lonza] and, as I like fusion cooking, to spice it up with ginger. Here's what I did:
Pork loin with cherries and ginger
To serve four people generously, you will need a 1 kg piece of rolled pork loin [lonza]. Either ask an Italian butcher to season it for you with some garlic and herbs, including thyme, or rub it all over as best you can with a cut clove of garlic, some seasoning and some mixed fresh herbs yourself. Ask the butcher to enclose it in butcher's netting or tie it in the normal way with cooking string. Grate a knob of fresh ginger all over it.
Put the lonza in a glass dish and add 200 ml Prosecco, 1 tablesp pomegranate molasses, freshly ground coarse seasalt [I think Himalayan pink salt works best] and freshly ground black pepper to taste. Leave in the fridge to marinate at least a couple of hours or overnight if you like. I must say, I am becoming quite a fan of using Prosecco instead of dry white wine in marinades and I like using pomegranate molasses so much that I have to resist the temptation to chuck it in everything!
When you are ready, put it all into a small, foil-lined roasting tin. Peel about 12 shallots, halve them if large, place them around the pork and cook for 45 mins at 180°C . Baste the pork occasionally and cover with foil if you think the top is browning too much. [It is not meant to look like a British roast!]
Stone about 30 fresh cherries and put these in a pan with 2 tablesp. pomegranate molasses and another grated knob of ginger. Just before the cooking time is up, bring this mixture to the boil, stirring, and simmer for 1 min. Pour it over the pork and let it continue cooking for another 5 mins at 150°C.
Remove the pork from the oven, let it rest 5 mins, then snip off the netting or string It will be perfectly cooked. Slice it thinly and spoon the cherries and some of the sauce over it. Place the shallots around it. Serve the rest of the sauce separately. You can also garnish the pork with a few sprigs of thyme.
Buon appetito.
This is a variation on lonza recipes I have featured here and here.
When you are ready, put it all into a small, foil-lined roasting tin. Peel about 12 shallots, halve them if large, place them around the pork and cook for 45 mins at 180°C . Baste the pork occasionally and cover with foil if you think the top is browning too much. [It is not meant to look like a British roast!]
Stone about 30 fresh cherries and put these in a pan with 2 tablesp. pomegranate molasses and another grated knob of ginger. Just before the cooking time is up, bring this mixture to the boil, stirring, and simmer for 1 min. Pour it over the pork and let it continue cooking for another 5 mins at 150°C.
Remove the pork from the oven, let it rest 5 mins, then snip off the netting or string It will be perfectly cooked. Slice it thinly and spoon the cherries and some of the sauce over it. Place the shallots around it. Serve the rest of the sauce separately. You can also garnish the pork with a few sprigs of thyme.
Buon appetito.
This is a variation on lonza recipes I have featured here and here.
1 comment:
That sounds nice. Is the ginger strong? I'm not keen if it's too obvious.
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