Pork Loin with Apples and Potatoes
Arista is a cut from the back of the pig that is typically cooked whole, either in the oven or braised in a pot.
It is seasoned with herbs and spices or served with sauces and side dishes, depending on the specific recipe.
In this recipe, typical of the Umbria region, it is prepared with apples and potatoes.
The term “árista” refers to the back of the slaughtered pig, up to and including the loin.
More commonly, the term is used by extension to refer to the dish made from this cut of meat when roasted.
Pork Loin with Apples and Potatoes
Course: Secondi di carneCuisine: Umbria, Italia4
servings30
minutes30
minutes300
kcal1
hourThe arista is a cut from the back of the pig that is typically cooked whole, either in the oven or braised in a pot.
It is seasoned with herbs and spices or served with sauces and side dishes, depending on the specific recipe.
In this recipe, typical of the Umbria region, it is prepared with apples and potatoes.
Ingredients
500 grams of pork loin
a sprig of rosemary
1 apple
5 potatoes
olive oil
1 onion
celery
bay leaf
cinnamon
Preparazione
- Sprinkle the pork loin with salt and rosemary, tie it with kitchen twine, and then brown it in a pan with olive oil.
- When it is golden brown, add the onion, carrot, and celery stalk, along with the bay leaf and a little rosemary.
- Pour in the wine, let it reduce, and cook for about 30 minutes over medium heat.
- Remove the vegetables from the cooking liquid, strain it, and reduce it.
- Wash the apples, cut them in half, then into quarters, and finally into wedges.
- Peel the potatoes and cut them into wedges.
- Sauté the potatoes in oil, season with salt and pepper, and cook until al dente.
- In the same skillet, sauté the apples, season with salt, add the cinnamon, and cook for 5 minutes; then add the potatoes and keep them warm.
- Cut the meat into slices and serve it with the sauce, potatoes, and apples.
