An Italian recipe to share.
- 1kg. of pig loin
- 2 sweet apples (in Italy we call them "mele golden", but you can use the kind you prefer...)
- about ten dryed plums
- ground green and black pepper
- spices (thyme, oregano, marjoram...)
- olive oil (extravergine = first quality) and salt
First of all, the secret: beat the meat vigorously... the only way to have it delicate and tender after cooking!
Second, oil the meat and then
make some cuts in the pig loin and push into thin slices of apple and plums. Then flavour with spices and pepper and put it in the oven (already at 180 °C) in a pan with some olive oil, the rest of the apples, cutted in little cubes, and the plums (pitted). Bake for about an hour (the golden rule is an hour per kilo, more or less).
Pairing: Pinot Nero S. Urbano Barthenau Hofstatter - 2004, for example, is a very good choice for me. Not with too powerfull red wines!