Italiano
Roast pork with laurel and juniper
Baked roast pork is a classic and easy-to-make dish that we pair with a Sangiovese: Terre di Pisa DOC Vignalta di Badia di Morrona.
This dish seasoned with laurel leaves and juniper berries has a delicate flavor and is perfect to wow your guests.
Ingredients for 6 people:
800g pork fillet, 1 laurel sprig, 1 juniper berry sprig, 1 onion, 2 glass white wine, 3 tablespoons extra-virgin olive oil and salt.
Directions:
Pour the EVOO into a pan, heat and sear the pork on all sides. Add the onion and douse everything with the wine and let it evaporate. Salt and remove from the heat.
Place the meat in a pan and put the laurel and juniper on top and cover everything with the juice from the searing. Bake at 190°C for 30 minutes. Remove from the oven, let sit and then cut into slices and serve covered with the juices from the baking pan.
Wine to pair: Terre di Pisa doc Vignalta di Badia di Morrona
Production area: Terricciola, in the Pisa hills.
Grape variety: 100% Sangiovese.
Wine making: only the best grapes are vinified for this wine. Careful in 25 hl. French oak casks.
Alcoholic content: 14% vol.
Serving temperature: 16-18°C
Food pairing: red meat, game and wild meat
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Badia di Morrona
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07/01/14 | Redazione |
Badia di Morrona is an important, large and beautifull estate with its some 550 hectares of land including over 100 of vineyards and around 40 of olive groves. It is situated between Pisa... Leggi tutto |
