Wild Boar In The Style Of The Eastern Side -Cinghiale Di Calitri

{Cinghiale Di Calitri} Modifications by KDFrederick. I used a ripe pear instead of the apple. I brine the roast (loin) for 6 hrs to overnight. It helps the meat to retain its moistness. This is one of the best pork loin recipes I know.

2

lbs

boneless boar or pork loin roast

12

garlic cloves

1

bunch rosemary

6

Tbs

extra-virgin olive oil

Salt, to taste

Freshly-ground black pepper, to taste

2

medium red onions, cut into 1" slices

2

medium carrots, cut 1/2" thick

medallions

1

Rome apple, peeled, and

cut into slices

2

cups

dry white wine

1

cup

red wine

1/4

cup

chopped Italian parsley

1

At regular intervals, make 12 one-inch deep incisions into the pork loin, and stuff a garlic clove into each incision. Lay the rosemary branches across the loin and tie it tightly with butcher’s twine, securing rosemary inside the twine.

2

Preheat the oven to 400 degrees.

3

In a Dutch oven, heat the oil until just smoking. Season the meat with salt and pepper, brown it on all sides in the oil, remove and set aside.

4

To the Dutch oven, add the onions, carrots, and apple and cook until light golden brown, about 8 to 10 minutes. Add the wine, bring it to a boil, and return the loin to the pan. Place the Dutch oven in the oven and cook 45 minutes, until the meat is fork-tender.

5

Remove from the oven, remove loin and return Dutch oven to stove top to cook for 10 to 15 minutes more, until sauce is reduced. Garnish with the parsley, untie the loin and carve into slices to serve.

6

This recipe yields 6 servings.

Servings: 6

Recipe Type

Main Dish, Pork, Wild Boar

Source

Author: Mario Batali

Source: MOLTO MARIO with Mario Batali - (Show # MB-2A36) - from the TV FOOD NETWORK