Basilicata Cultural Society
  • Link to Facebook
  • Link to Instagram
  • Link to Youtube
  • Home
  • About Us
    • History of the Basilicata Cultural Society
    • Board of Directors
    • Lucani Associations in Canada
    • Toronto/Matera Cultural Partnership
    • Discover Basilicata
  • News
  • Events
    • Calendar Notes
    • Calendar
  • Scholarships
    • Past Scholarship Recipients
  • Join Us
    • Membership Information
    • Membership Form
  • Contact Us
  • Recipes
    • Introduction
    • Antipasti
    • Primi
    • Secondi
    • Contorni
    • Dolci
  • Videos
    • Visita Istituzionale in Canada – Basilicata Cultural Society
    • Our Rustic Kitchen
    • Mini Basket 2023
    • Our YouTube Channel
  • Photo Galleries
  • Click to open the search input field Click to open the search input field Search
  • Menu Menu
Previous Previous Previous Next Next Next
123456789101112131415161718192021222324252627282930
Open image in lightbox: lagane_breadcrumbs_slide Open image in lightbox: lagane_breadcrumbs_slide
Open image in lightbox: cookies_slide Open image in lightbox: cookies_slide
Open image in lightbox: vealwithveggies_slide Open image in lightbox: vealwithveggies_slide
Open image in lightbox: Roast-Lamb-Whole_slide Open image in lightbox: Roast-Lamb-Whole_slide
Open image in lightbox: rabbit_slide Open image in lightbox: rabbit_slide
Open image in lightbox: lampascioni_slide Open image in lightbox: lampascioni_slide
Open image in lightbox: Doughnuts_slide Open image in lightbox: Doughnuts_slide
Open image in lightbox: pork_rind_pizza_crust_slide Open image in lightbox: pork_rind_pizza_crust_slide
Open image in lightbox: porkloin_slide Open image in lightbox: porkloin_slide
Open image in lightbox: rafanata_slide Open image in lightbox: rafanata_slide
Open image in lightbox: lagane_slide Open image in lightbox: lagane_slide
Open image in lightbox: crusch_slide Open image in lightbox: crusch_slide
Open image in lightbox: lambskewers_slide Open image in lightbox: lambskewers_slide
Open image in lightbox: orecchiette_slide Open image in lightbox: orecchiette_slide
Open image in lightbox: ossadimorti_slide Open image in lightbox: ossadimorti_slide
Open image in lightbox: pancotto_slide Open image in lightbox: pancotto_slide
Open image in lightbox: lambinnards_slide Open image in lightbox: lambinnards_slide
Open image in lightbox: lambcasserole_slide Open image in lightbox: lambcasserole_slide
Open image in lightbox: lamb-stew-orig_slide Open image in lightbox: lamb-stew-orig_slide
Open image in lightbox: foccacia_slide Open image in lightbox: foccacia_slide
Open image in lightbox: focaccia_tomato_slide Open image in lightbox: focaccia_tomato_slide
Open image in lightbox: Cutturiddu_slide Open image in lightbox: Cutturiddu_slide
Open image in lightbox: saltcod_slide Open image in lightbox: saltcod_slide
Open image in lightbox: Ciaudedda_slide Open image in lightbox: Ciaudedda_slide
Open image in lightbox: casoncelli_slide Open image in lightbox: casoncelli_slide
Open image in lightbox: cartellate_slide Open image in lightbox: cartellate_slide
Open image in lightbox: calzone_Slide Open image in lightbox: calzone_Slide
Open image in lightbox: bakedmushrooms_slide Open image in lightbox: bakedmushrooms_slide
Open image in lightbox: aquasale_slide Open image in lightbox: aquasale_slide
Open image in lightbox: apostles_fingers_slide Open image in lightbox: apostles_fingers_slide

Pork Loin

Ingredients

  • 300 ml of white wine
  • 15 g of onions
  • 10 g of garlic cloves
  • 3 tablespoons of Brandy
  • 1 bay leaf
  • 1 rosemary sprig
  • 3 sage leaves
  • 500 of pork loin
  • 60 g of Savoy cabbage leaves
  • 80 g of extra virgin olive oil
  • 30 g of egg white
  • 20 g of turkey breast
  • 30 g of pork
  • 45 g of veal
  • 45 g of white bread
  • 70 ml of 35 % cream
  • 70 ml of 35% cream, whipped
  • 30 g of wild fennel
  • Salt and pepper to taste

Quince Sauce

  • 100 g of quince puree
  • 30 g of sugar
  • 30 g of apples
  • 1 tablespoon of white wine vinegar
  • 175 ml of 35% cream
  • 100 ml of extra virgin olive oil
  • Salt and pepper to taste

Preparation Instructions

In a saucepan, bring the wine to a boil and add the onion, the garlic, the brandy, the bay leaf, the sage and the rosemary. Reduce to one third of the volume. Filter and let it cool. In a separate anti-adhesive skillet, heat the olive oil and cook the pork loin until browned on all sides. Season with salt and pepper. Cook in a preheated oven at 1600 C (3200 F), 10 minutes. Blanch the Savoy cabbage leaves in salted water. Drain thoroughly on a kitchen towel. Put the turkey, the pork and the veal through the meat grinder. Transfer the meat to a bowl and add the 35% cream, the bread crumbs, the reduced white wine, salt and pepper. Emulsify and let it cool over water with ice. Fold in the whipped cream and the wild fennel. Roll out a sheet of aluminum foil on the table. Place the drained Savoy cabbage leaves in the center. Spread the filling equally on the cabbage leaves and place the pork loin in the center. Roll up the pork loin in the cabbage leaves and wrap it with the aluminum foil, securing the ends. Steam it or cook it by immersion, 25 minutes.

Quince Sauce

In a mixer, combine the apples, the sugar, the quince puree, the wine vinegar, salt and pepper. Add olive oil slowly. Whip the cream and fold it delicately in the sauce. Slice the pork loin. Transfer two slices on a warm dish. Season with the quince sauce.

Recipe Menu

  • Introduction
  • Antipasti
  • Primi
  • Secondi
  • Contorni
  • Dolci
© Copyright - Basilicata Cultural Society of Canada
  • Link to Facebook
  • Link to Instagram
  • Link to Youtube
Link to: Peppers with Salt Cod Link to: Peppers with Salt Cod Peppers with Salt Cod Link to: Salt Cod with Cruschi Peppers Link to: Salt Cod with Cruschi Peppers Salt Cod with Cruschi Peppers
Scroll to top Scroll to top Scroll to top