The Murlo estate recipe of the week: Roast pork loin with pears and Pecorino cheese

There’s an old Italian adage: Al contadino non far sapere, quanto è buono il cacio con le pere, which means something like “Don’t let the peasants find out how good cheese and pears are”. In Umbria, this is a combination of tastes that you cannot miss!

Ingredients

800 g boned pork loin
Salt
Black pepper
200 g Umbrian Ham
1 pear
80 g medium-aged Umbrian pecorino cheese
Extra virgin olive oil
200 ml white wine

Method

Rub the pork loin with olive oil, salt and fresh ground pepper.
Lay sliced prosciutto on a cutting board, then arrange thin slices of peeled pear on the prosciutto, followed by thinly cut slices of pecorino (not too seasoned as it has to be tender enough to be cut and placed over the meat).
Next place the pork loin on top. Arrange a few slices of pear and pecorino on the top of the pork loin, then wrap the prosciutto around the pork loin. Use the remaining prosciutto if needed to form a lining around the meat.
Carefully tie the pork loin with kitchen twine, making sure it is well secured and snug so it cooks evenly.
Add some oil to a cast iron pot and heat on medium. When the oil is hot, place the pork loin in the pot and cook on each side until the prosciutto is well browned.
Carefully turn the pork loin using two wooden spoons as to not puncture the meat and to avoid letting any juices escape, needed to keep the meat tender and flavorful.
When the meat is browned on every side, including any exposed parts that did not get covered with the ham, add the white wine and reduce. Cover the pot with a lid. Let cook on medium- low heat for about 35 minutes.
Once cooked, let the pork loin rest for at least a half hour inside the pot, or wrapped in a sheet of aluminum foil, before slicing it. This way the meat’s juices will set, leaving it tender and savory.
Slice and serve the arista with some pecorino cheese and slices of pear.
If you want to see the video with the procedure just click here
Buon appetito!

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