Cosia 'i Maiali Arrustutu

Sometimes food just calls for simplicity. A minimalist approach, if you will. A sprinkle of salt and pepper and let the ingredient shine on its own. But you have to buy quality ingredients. Farm fresh and seasonal produce and all-natural meats, grass-fed, if possible.

With a touch of cooler weather in the air, we wanted to make a real meal. A full meal. Not just a salad or a "stupid" dinner, but protein and sides. David was hankering for something Italian and we agreed that an Italian roasted pork loin would be in order. Prepared simply and simply prepared.

We had made it before and enjoyed it for several days as leftovers. My grandmother was a leftover magician. She could take mashed potatoes and turn them into potato puffs. She could take roast, potatoes and vegetables and turn it into a heavenly hash that made you feel like a five-star dining experience when you ate it.

I'm not so talented in the leftover department, but when something is good from the start, eating it cold between good bread is totally acceptable.

Buen provecho!


Cosia 'i Maiali Arrustutu (Sicilian Roast Pork Loin)
The Cowgirl Gourmet slightly adapted this recipe from Saveur Cooks Authentic Italian cookbook

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It is the simplicity of this recipe that I really appreciate. Just pork loin, pepper and onions. The onions and pepper create a unique crust on the pork. The wine helps to make a terrifically flavorful pan juice which lovingly coats the potatoes, too. Just focus on using the best quality (all-natural) pork loin you can find.


Serves 6

1 3-lb. boneless pork loin
Kosher salt
1 Tablespoon black peppercorns
1 small yellow onion, peeled and finely chopped
6 russet potatoes, washed and chopped into large pieces
3 Tablespoons extra virgin olive oil
1 cup dry white wine

Preheat the oven to 375 degrees. Generously salt pork loin, then put in on a roasting rack fitted into a medium roasting pan (I used a disposable aluminium roasting pan).


Crack peppercorns--either by wrapping them in a kitchen towel and crushing them by pressing with the bottom of a heavy skillet or tapping them with a mallet. You want the peppercorns cracked as opposed to ground.

Using your hands, place cracked pepper all over the pork loin and then add the chopped onions, patting them gently into place on the top of the pork loin.




Put potatoes into a mixing bowl and toss with Kosher salt and oil and then add to roasting pan. Roast the pork and potatoes for 45 minutes, then add the wine.


Stir potatoes and cook for an additional 45 minutes, basting occasionally. Using a meat thermometer, periodically check the internal temperature of the pork, as you want it to be about 170 degrees. Remove pan from oven, transfer pork to a cutting board and allow to rest 5-10 minutes before carving.


Transfer potatoes to a platter, arrange sliced pork loin over potatoes and top with any pan juices.


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