Roasted Pork Loin Marinated In Mazzetti Balsamic Vinegar
Serve this dish with red onion roasted potatoes, rosemary butter and salsa verde
Mazzetti Balsamic Vinegar of Modena has landed in the UK for the first time, launching two of its balsamic vinegars into Sainsbury’s stores nationwide, just in time for the festive entertaining season.
Brand ambassador and renowned Italian chef Theo Randall has curated this very special dish to accompany their arrival – perfect for tantalising the taste buds of your guests this Christmas.
Serves: 4-6
Cooking time: 50min
Ingredients:
- 120g sliced Coppa di Parma
- 1 boned pork loin joint, about 1kg, without rind and excess fat
- 4tbsp Mazzetti Etichetta Oro Balsamic Vinegar, plus one extra tbsp for the glaze
- 30g unsalted butter, softened
- 1 sprig rosemary, chopped
- Grated zest and juice of 1 lemon
- Extra virgin olive oil
- 1 glass of sweet wine such as Recioto di Soave or Marsala
- Sea salt and freshly-ground black pepper
Salsa Verde:
- 100g flat-leaf parsley leaves
- 50g wild rocket
- 30g mint leaves
- 4tbsp extra virgin olive oil
- 2 anchovy fillets (packed in oil)
- 1½tbsp capers in vinegar, drained
- ¼ garlic clove, peeled
- 1tbsp Dijon mustard, or to taste
- Sea salt and freshly-ground black pepper
Potatoes with red onions:
- 750g Charlotte potatoes (cut in half lengthways)
- 100g unsalted butter
- 5tbsp Mazzetti Etichetta Bianca Balsamic Vinegar
- 3 medium red onions (cut into 6 pieces with the stem intact so they don’t break up)
- 4 garlic cloves in their skins
- 1tbsp chopped rosemary
- Salt and pepper
To make:
- Preheat the oven to 180ºC. Arrange the slices of coppa on a large sheet of greaseproof paper so they slightly overlap and make a shape big enough to wrap around the pork loin. Marinade the loin of pork for one hour in the Mazzetti balsamic vinegar. Turn over a few times so all the vinegar is absorbed into the pork loin. Lay the pork out flat, skinned side down, on the coppa.
- Mix the butter with the rosemary and lemon zest and juice to make a paste. Spread this evenly over the pork loin. Roll up the pork in the coppa, using the paper to help you roll, and tie up with string. (Keep the sheet of paper.)
- Heat a heavy roasting tin on the hob and add a splash of olive oil. Place the pork loin in the tin and sear on one side for 2min. Turn over and put the greaseproof paper on top. Transfer to the oven to roast for 30-40min until a fork or skewer will go easily into the centre (an instant-read thermometer should register an internal temperature of 60ºC).
- Remove the pork loin from the tin and set aside to rest. Meanwhile, deglaze the tin with the sweet wine and 1tbsp of Mazzetti balsamic vinegar, cook for 5min until reduced. Put the pork loin back in the tin and baste the wine and balsamic juices over the heat for at least 2min before carving. Serve with salsa verde.
Salsa verde:
- Chop the herbs really finely and transfer to a bowl. Immediately cover with the oil so the herbs don’t turn brown.
- Pound the anchovies, capers and garlic together in a pestle and mortar to make a paste.
- Mix in the herbs (with their oil) and add Dijon mustard to taste. Season with salt and pepper (be careful as the capers and anchovies are both quite salty). This is best served freshly made, but any leftovers can be kept in a covered bowl or jar in the fridge for a couple of days – put a layer of olive oil on the surface of the salsa to prevent it from discolouring.
Potatoes with red onions:
- In a large pot of salted boiling water, add the potatoes and cook for 5min. Remove from the water and place in a colander.
- Place a non-stick baking tray on the stove, melt the butter and add the Mazzetti balsamic vinegar. Reduce for 1min, then add the onions, garlic cloves and rosemary. Gently cook for 3min. Add the potatoes and mix well. Cover the dish in tin foil and bake in an oven at 180ºC for 25min. Remove the tin foil and mix the potatoes well so all the balsamic vinegar and butter has been absorbed into the potatoes and red onions. Cook for a further 10min. Check the seasoning and serve.
Recipes & Styling: Theo Randall for Mazzetti Balsamic Vinegar of Modena
