• porkloin 1 kg (about 2 pounds)
  • whitewine 1 glass
  • extravirgin oliveoil 40 grams (1,4 ounces)
  • garlic 1 clove
  • rosemary 1 sprig
  • saltas needed
  • black pepper as needed

Ingredients for the side:

  • potatoes 600 gr (1,3 pounds)
  • extravirgin olive oil 40 gr
  • rosemary 4 sprigs
  • saltas needed
  • black pepper as needed


  • To prepare the pork loin roast first of all you need to wrap the bacon around the pork loin and tie it up with butcher’s twine in order to keep the shape intact as it cooks. Then stick the rosemary sprig in between the twine and the meat.
  • Warm up the olive oil in a skillet along with the garlic clove (without peeling it).
  • Add the pork loin and let it sear for 3-4 minutes on each side over medium heat, this way it should turn slightly brown on the outside.
  • Add salt and pepper. Then add the white wine and simmer until reduced.
  • The pork loin should brown for a total of 18-20 minutes.
  • After that remove the pork loin from the skillet and put it aside.

Save also the pan juice for later (remember to remove the garlic clove).

  • In the meanwhile thoroughly wash the potatoes, cut them in half and then slice them into wedges without peeling them.
  • Finally spread the wedges out on a baking tray and season with extra virgin olive oil, salt and pepper.



Serves 8-10 people:

  • 100 gr butter
  • 100 gr flour
  • 1 liter milk


  • Melt the butter in a heavy-bottomed saucepan.
  • After, add the flour and cook, sirring constantly, until the paste cooks and bubbles a bit.
  • Add the milk slowly, continuing to stir. Add salt, nutmeg and pepper to taste.
  • When the sauce starts to boil, it will thicken and it will ready.

To cool this sauce for later use, cover it with a transparent film over it to prevent a skin from forming.

Condividi adesso!