Braised Pork Loin

This is one of my all-time favorite recipes, adapted from Marcella Hazan’s Essentials of Classic Italian Cooking. The meat is browned in a mixture of butter and olive oil (who can go wrong there???), seasonings are added (peppercorns, bay leaves) and topped off with about 1/2 cup of red wine vinegar. I made this a couple of days ago for a small dinner party. Instead of using red wine vinegar, I used a mix of a maybe 2-3 T. of good quality balsamic vinegar, and 1/3 cup marsala wine. I sprinkled a little bit of kosher salt, but you can get away with very little in this recipe. Turn the heat way down, cover, and let the meat cook for 2-3 hours. Add water, just a smidgen, to keep it from drying out, if needed. It is so good and so tender. Very nicely flavored, not overpowering, but flavorful. When it is done, let it rest a few minutes, slice and serve. I like to reduce meat juice and pour over the slices. Yum.

And one of the best parts of this recipe is that leftovers are adaptable to different applications. I’m not usually a fan of leftover pork roast, especially the kind roasted in the oven and seasoned with alot of garlic. I love garlic, but I don’t care for leftover meat that’s heavily seasoned with garlic. Anyway, this recipe is so easy and the leftovers are good by themselves or in quesadillas or tacos or eggrolls or fried rice.

It’s really very easy and when the weather is hot or the oven is busy with something else, this cooks on top of the stove in a dutch oven. The seasonings are not what one would typically think of as Italian (or at least Italian as it’s usually used here in the States) but it’s an excellent recipe.


About Helen Akinc

Writer: The Praeger Handbook for College Parents, Praeger Publishing, Dec. 31, 2009; Inter-cultural coach: Teaching Intercultural Competency Program for International Studies, Wake Forest University; speak Turkish, Cook: Very interested in ethnic cooking and am working on a Turkish cookbook;
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