Pork loin, the kitchen passe-partout with various names

Pork loin is one of the main cuts used in Italian cuisines. Loin, which has many names in Italy, is prepared using boneless meat, making it leaner than other types of meat. It looks like a nice lean piece made from the rack muscle, or the back area of the pig, which is why it can be cooked both roasted and in slices with many condiments and side dishes. So, let's discover the multiple ways to call this cut and, above all, how to cook and enjoy it!

Pork loin, be careful not to get confused!

Pork loin here in Italy is called in many different ways which, in the North and in the South, also indicate different parts of the pig.
In northern Italy, as already mentioned, loin indicates the cut obtained from the yoke muscle without the bones, and is often also called loin or loin. This is a soft and almost fat-free cut, something quite different from loin as understood in Central Italy, in particular in Umbria or Marche, where the loin is part of the pork loin and is used for the production of a sausage called “loin”, which is salted and seasoned for at least 60 days.
In Southern Italy, it indicates more than anything else the yoke muscle: it can be found as a longa, as a loin or as a fillet.

In short, depending on where you are, you have to be very careful when using the expression loin, because you could mistake one thing for another. Imagine trying to prepare a roast and finding yourself with a cold cut in your hands... it's not the best, especially if you're preparing a dinner and you don't have time to waste! But now, let's see some succulent recipes with pork loin.

Pork loin, simple and really good recipes

Once you have bought good pork loin, there are many possible recipes! In fact, this tender and tasty cut lends itself well to many types of preparation, all different from each other but just as tasty. Let's look at some options together.

Sweet and sour pork loin with prunes

Pork loin with prunes is ideal if you want to prepare a tasty and aromatic dish, different from the usual roast or the usual slice of meat in a pan. With the plum loin you will amaze all your diners!
For its creation, for 4 people, you will need:
• 400 g of Lonza
• 100 g of pitted dried plums
• half a tablespoon of honey
• 50g of Bacon
• 1 Shallot
• 1 clove of Garlic
• Fresh rosemary
• Cumin
• Cinnamon powder
• Nutmeg
• 2cl of meat broth
• 3 tablespoons of Balsamic Vinegar
• Extra virgin olive oil q.b.
• Salt
• Pepper

Chop the shallot and let it dry in a pan with a tablespoon of oil over low heat. Cut the bacon into cubes, then sauté it in a pan for a few minutes, add the shredded plums and let it flavor over low heat, then add a pinch of salt and let it cool down.

Now, start working the pork loin: with a well-sharpened meat knife, make two cross incisions in the center of the meat but covering the entire surface. Then fill with the mixture prepared by filling the incision, then brush the surface with honey and spices. Place the meat in a pan with l&' garlic and rosemary, then add l&' oil and let it brown well, evaporating with the broth. Add another ladle, then put the lid on and cook over medium heat for about 1 hour, dousing with broth from time to time. After this time, pierce the meat with a skewer: if a slightly pinkish liquid comes out then it's ready. Add the vinegar, let it flavor another ten minutes and then turn off and let it cool a little before cutting and serving. And that's it! Cut into fairly thick slices and serve with the cooking sauce and some roasted rosemary potatoes. A real second Sunday!

Pork loin, scallops

Scallops are a true classic of Italian cuisine, a timeless dish that includes loin as its main ingredient.
For delicious scallops you need:
• 400g of sliced pork loin
• 60g of re-milled semolina flour
• 150ml of white wine
• Chopped parsley
• Extra virgin olive oil
• Salt
• Black pepper

The process is very simple. Pass the slices in the flour, then, in a large pan, heat a drizzle of oil and brown the meat on both sides. Add the white wine, cover and cook for five minutes over high heat. Remove the lid and cook for another five minutes, turning the slices occasionally. When the wine has evaporated and a sauce has formed, that's it, your scallops are ready! Serve them with a good mashed potato for a tasty but undemanding second course, also appreciated

Loin with apricots, a

last idea proposed is the pork loin with dried apricots, perfect for a tasty lunch with unusual aromas.
You will need:
• 400g of loin
• 50g of dried apricots
• 1 onion
• 2 cloves of garlic
• 1 glass of white wine
• 1 tablespoon of Dijon Mustard
• 2 tablespoons of vinegar
• Butter q.b.
• Half a tablespoon of flour
• Half a spoonful of sugar
• Meat broth q.b.
• q.b. Salt
• Pepper q.b.
• q.b. Olive oil

Marinate the meat with oil, spices, garlic and chopped onion overnight and let the dried apricots soften in water. Once the rest is over, heat a drizzle of oil and brown the well-drained loin on all sides and cook with a little' of broth for a quarter of d&' now.
Combine the apricots, vinegar, sugar, mustard and a couple of ladles of broth, then let it flavor for about 20 minutes without drying the sauce. Add flour and butter, letting it melt and letting it shrink for a couple of minutes. Add some broth and cook another ten minutes.
Serve the thinly sliced apricot pork with hot apricot sauce and a few flaked almonds to decorate with a good portion of rice pilaf and vegetables.

These are just a few recipes with loin, but remember: good quality meat is enough and is left over to get a good, quick and healthy dish. For the rest, take a look at our portal to find all the ingredients for your recipes!

S&M