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Recipe Tuscan Pork Cold


Tuscan Pork Cold

Recipe yeld 6 servings

Ingredients

800 G Boneless Pork Loin
4 Tablespoons Extra-virgin Olive Oil
1 Clove Garlic
2 Sage Leaves
1 Sprig Rosemary
1 Teaspoon Fennel Seeds
1 Ladle Broth
1 Pinch Salt
1 Pinch Pepper
For Herb Vinaigrette:
10 Cl Olive Oil Extra Virgin
2 Tablespoons White Wine Vinegar
1 Bunch Herbs
Parsley
Basil
Chives
Tarragon
1 Pinch Salt
1 Pinch Pepper

Amount Per Serving Calories: 651


Method

Peel the garlic, wash the sage and rosemary, chop the garlic and fennel seeds, place them in a bowl, add a pinch of salt and pepper and mix.
Drill a few holes in the flesh, with the tip of a knife, put a bit of chopped, so the meat in the compound remained coiled and press well to make it stick.
In a saucepan, heat oil, brown the meat over high heat, making it brown on all sides, add the broth, put in a moderate oven (170 degrees around) and cook for 40-50 minutes, sprinkling often with the cooking juices, then allow to cool completely.
Prepare the vinaigrette: Place in a bowl, a pinch of salt and pepper, add vinegar and stir to dissolve the salt, add oil and beat the ingredients with a fork until a well-emulsified sauce.
Ready to use it, add the chopped herbs.
Cut the meat into thin slices, brush it with a vinaigrette with herbs and serve cold with salad accompanied with fresh seasonal pleasure.

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