I’ll be honest – I always keep a nice pork loin in my freezer!
I find it is very versatile, and in my little cookery experience, I’ve made it several different ways.
But my favorite and especially for my husband Manuele is Maiale in Crosta/ Pork Loin in Pastry Crust.
This recipe, adapted from Benedetta Parodi, is one of the first recipes I cooked after I got married a few years ago. Benedetta Parodi is a very popular Italian journalist, cookbook author and she has a cooking show called Il Menu di Benedetta everyday at 7:00 pm. She’s funny, entertaining and always has a famous guest cooking with her – I’m a big fan! Her recipes are simple and quick and anyone can follow them…even new brides.
- 650 gr (1½ lb) pork loin
- 2 cloves of garlic
- 60 ml (2 oz) olive oil
- 1 Tablespoon dried minced sage
- 1 Tablespoon minced rosemary
- 2 Juniper Berries (optional)
- 1 Tablespoon minced bay leaf
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 Tablespoon dry Marsala
- 1 sheet of frozen puff pastry, thawed
- 100 gr ( 4 oz) sliced bacon
- 1 egg yolk, beaten
- Make three small 6 cm (2½ ") cuts on the top of the pork loin.
- Rub one cut garlic clove on whole piece of meat.
- To make the marinade - combine olive oil, 1 clove of pressed garlic, herbs, salt and pepper and Marsala in a large dish.
- Add the pork loin and cover it completely with the marinade. Let sit for 30 minutes.
- Heat a large pan and brown the tenderloin (including marinade) on all sides.
- Cover the pan and let cook for 15 minutes over a low heat.
- Move the meat to a plate and let it cool.
- Preheat the oven to 180°C/350°F.
- Spread out the puff pastry dough and cover with ¾ of bacon.
- Place the pork loin on top of the bacon.
- Cover the meat using the rest of the bacon.
- Wrap the meat with the pastry dough.
- Seal the edges using a little water and press gently.
- Brush the top and sides of the pastry sides with beaten yolk.
- Place the pastry wrapped pork loin in an oven proof dish.
- Bake in oven for about 30 minutes until golden brown.