Lonza di maiale in tegame

lillo95

Preparation time

10 minuti

Difficulty

Facile

Cooking time

40 minuti

Servings

2

Marinatura

12 ore

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Scopri come preparare una lonza di maiale marinata alla #birra con patate in tegame, un piatto ricco di sapori e perfetto per un pranzo in famiglia o con gli amici. La carne, marinata per 12 ore con birra, origano, lavanda, cipolla e sedano, diventa incredibilmente tenera e saporita, mentre le patate cuociono nel sugo della carne, assorbendo ogni sapore. Segui i nostri semplici passaggi per sigillare la carne, sfumarla con la birra e cucinare le patate in modo che siano dorate e aromatiche. Un piatto che combina tradizione e innovazione, perfetto per chi ama la cucina rustica e i piatti facili da preparare ma ricchi di gusto.

Ingredients

• Beer
  500 ml
• Pork loin
  500 g
• Celery
  100 g
• Yellow potatoes
  4 u (800 g)
• White onion
  1 u (150 g)
• Extra virgin olive oil
  1 tablespoon
• Dried lavender
  1 teaspoon
• Fine salt
  1 teaspoon
• Dried oregano
  1 teaspoon
• Black pepper
  to taste

Procedure

0. Start by marinating the pork loin the day before. In a large bowl, combine the beer, salt, oregano, lavender, sliced onion, and chopped celery. Completely submerge the pork loin in the marinade, cover, and refrigerate for at least 12 hours (preferably overnight). The beer will add depth of flavor to the meat, while the herbs and onion will add freshness and aromatic notes.

1. Once the marinade is complete, remove the meat from the refrigerator and drain it. In a large saucepan, heat a drizzle of olive oil over medium-high heat. Once the oil is hot, add the loin and sear it on all sides, ensuring the meat gets a nice golden crust (this will help seal in the juices and develop a richer flavor).

2. Once the loin is well-sealed, deglaze with half the beer marinade (you can use the same beer used for the marinade to enhance the flavor) and let the alcohol evaporate for a couple of minutes. Reduce the heat, cover the pan, and simmer gently for about 30 minutes, turning the meat occasionally. During cooking, I added a few medium potatoes, cut in half.

3. Add the halved potatoes to the pan, seasoning them as described above. Cook them with the meat for 20-30 minutes, until golden brown and tender. The magic is that, as the potatoes cook, they absorb the flavors of the beer and the meat, creating a dish that "complements" itself like a good symphony where each instrument (the meat, the potatoes, the herbs) plays its part.

4. Once the loin is cooked, let it rest for 10 minutes before slicing. This will help seal in the juices. Serve the loin slices with the potatoes cooked in the pan, perhaps with a little of the cooking juices on top to enhance the flavor.

5. The contrast between the flavorful meat, slightly sweetened by the beer, and the tender potatoes is phenomenal. You can add a little fresh rosemary at the end for an extra touch of flavor.

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Creation date Apr 04, 2025

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