‘Arrosto’ with onions and rosemary

SecondiOct 03 20132 Comments

arrosto cipolle

Difficulty:Difficult Time:Very long

INGREDIENTS (x 6 persons):

  • - 600 grams of pork tenderloin
  • - 1.5 to 2 white onions (midsize)
  • - extra virgin olive oil
  • - 1 garlic clove
  • - a rosemary bunch
  • - 1/2 glass still white wine
  • - salt/pepper

WHAT TO DO:

  • 1. Chop the onions coarsely.
  • 2. Put the onions, garlic, olive oil, rosemary, salt and the meat altogether in a roast pan – keep in mind that you do not have to sautee the onions first!
  • 3. Let it cook at high flame on the stove for a few minutes.  Avoid burning the onions but, at a same time, sear the roast.
  • 4. Add the white wine, lower the fire temperature, and let it cook for about 20 minutes.
  • 5. The meat cooks generally faster than onions, so take the meat out of the stove before the onions get burnt out. I suggest you to try and poke the meat roll with a fork beforehand. Then wrap it in an aluminum foil to keep it warm.
  • 6. In the meanwhile, let the onions dry a little longer and smash them in a cream to get the sauce to accompany the meat.
  • 7. Cut the meat in thin slices and serve it warm with the creamy sauce on top. Enjoy it!

TIPS & TRICKS:

  • - The original Marcella’s recipe was meant to be prepared with veal or pork. We decided to make it with pork tenderloin, in a long roll shape, and it came out great!
  • - This dish goes well with panfried potatoes which you can easily make yourself at home or buy already-made (which I would not suggest unless you are in a hurry!).