Widely used throughout Italy, this dish originated in the Marches region. It is one of the few Italian dishes in which milk and cream appear as major ingredients, and it apparently arose out of the peasant custom of slaughtering huge pigs that were bred for salami and sausage-making and whose rather compact flesh required the addition of something to soften both the texture and the flavor of the meat during cooking.
- 3 tablespoons butter
- 2 onions, finely chopped
- One 2-pound pork loin
- Salt and freshly ground pepper
- 2 cups milk
- 1 cup heavy cream
- Pureed potatoes, for serving
In a high-sided terracotta pan over low heat, combine the butter and onions. Cook until the onion colors. Add the pork, sprinkle with salt and pepper and brown, turning several times.
Preheat the oven to 400 degrees F. When the meat is well browned, pour in the milk and cream and mix. Cover the pan and transfer it to the oven and bake for about 1 hour. Check the cooking from time to time and turn the pork.
To serve, slice the pork, arrange the slices on a serving dish and coat with the pan juices. Serve accompanied by pureed potatoes.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
721 calories; 47g total fat; 260mg cholesterol; 775mg sodium; 15g carbohydrates; 2g fiber; 58g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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