Roast pork in beer with potatoes, chestnuts and yogurt, and rosemary sauce
Dish: For a hunger for wolves Dairy Products: Yogurt Difficulty: difficult Preparation time: 30 minutes Cooking time: 90 minutes Total duration: 120 minutes A recipe by: Stefano Cavada
Ingredients for 4 people
1 kg pork loin 2 garlic cloves 4 small onions (or shallots) 3 spoons of extra virgin olive oil 200 ml beer 2 sprigs of rosemary Salt Pepper 400 g boiled new potatoes 150 g cooked chestnuts 4 tablespoons extra virgin olive oil 1 sprig of rosemary 150 g natural white yogurt from South Tyrol 1 teaspoon of dried rosemary
Preheat the oven to 150°C in a static oven (130°C ventilated). Salt and pepper the pork loin evenly on all sides, massaging it well with your hands. Then tie it with kitchen string. Heat a non-stick pan with three tablespoons of extra virgin olive oil and brown the roast well on all sides. Transfer the roast to an ovenproof dish, drizzle with the beer, add the onions, peeled and cut in half, the garlic cloves and the rosemary sprigs. Bake for 1 hour and 30 minutes, basting the roast with beer from time to time. Dress the new potatoes and chestnuts with oil, salt and pepper. Arrange them in a baking dish and bake them during the last 40 minutes of cooking the roast. Prepare the yogurt sauce by mixing the yogurt with the rosemary and a pinch of salt. Once cooked, let the roast cool wrapped in foil for a few minutes. Remove the sauce and onions from the oven dish, taking care to remove the garlic cloves and rosemary sprigs. Blend and sieve the sauce to make an accompanying sauce for the roast. Remove the twine and cut the roast into slices. Serve the potatoes and chestnuts drizzled with a little yogurt sauce.
We recommend a Pinot Noir
Regional recipe from Südtirol