Mora romagnola pork loin with caramelized shallots in balsamic vinegar and rosemary potatoes

Type of recipe: Main courses

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Preparation method:

Peel and wash the potatoes, cut into 5mm-thick slices, season with oil, salt, pepper and rosemary and put in the oven at 200°C for approx. 20 minutes. Place the sugar in a pan with a tablespoon of water and heat until it begins to caramelize. Add the peeled shallots, bay leaf, balsamic vinegar and salt. Cook until it becomes syrupy. Cut the meat into approx. 50g pieces and cook in a non-stick pan with oil, an unpeeled garlic clove and a sprig of rosemary. Ensure the heat is high so the meat browns well on all sides and remains succulent in the middle. Only season with salt and pepper when the meat is cooked.

Put some potatoes in the centre of each plate to resemble a small pie, put the meat on top and finish off with the caramelized shallots and their balsamic syrup.

Preparation method:

Peel and wash the potatoes, cut into 5mm-thick slices, season with oil, salt, pepper and rosemary and put in the oven at 200°C for approx. 20 minutes. Place the sugar in a pan with a tablespoon of water and heat until it begins to caramelize. Add the peeled shallots, bay leaf, balsamic vinegar and salt. Cook until it becomes syrupy. Cut the meat into approx. 50g pieces and cook in a non-stick pan with oil, an unpeeled garlic clove and a sprig of rosemary. Ensure the heat is high so the meat browns well on all sides and remains succulent in the middle. Only season with salt and pepper when the meat is cooked.

Put some potatoes in the centre of each plate to resemble a small pie, put the meat on top and finish off with the caramelized shallots and their balsamic syrup.