Recipe by Battle in Seattle
I had this dish at Italian restaurant chain, Buca di Beppo, and fell instantly in love. I came home and tried to recreate it, and had pretty good success. I get a lot of requests for this recipe, and I think it's a great one for entertaining! Not for the faint of heart--it definitely has a good kick to it.
Top Review by Chef Booshman
I don't know where to begin. This was beyond awesome. Truly the best recipe I have tried thus far. I still can't get over it. OK. Here's the deal. Didn't know what limoncello was. My local Italian Deli had three different types of the liquer. Followed the recipe till I discovered I forget the pepperoncinis. Ooops! I substituted 2 seeded jalapenos instead. Besides simple to make, it was super delicious. I am planning on making this for Christmas Eve dinner for sure, and several more times in between!! But what to serve with it? I'm thinkin' buttered fettucine and roasted vegetables. Whatdayathink?
- 4 lbs whole pork loin
- salt & pepper
- 3 tablespoons olive oil
- 1⁄3 cup butter
- 1 cup limoncello
- 3 tablespoons minced garlic
- 3⁄4 cup sliced pepperoncini pepper
- 1 lemon, sliced thin horizontally
- 5 whole pepperoncini peppers
Directions See How It's Made
- Cut pork into 1/2-inch thick slices, then pound each piece flat into 1/4-inch thick pieces.
- Season both sides of pork pieces with salt and pepper, then dredge in flour, shake lightly, and set aside.
- Heat olive oil in large (12 or 14-inch) non-stick skillet over medium high heat, until smoking.
- Working in batches (make sure to leave space between pieces or it won't brown properly--saute pork in hot oil until lightly golden brown on both sides (about 2 minutes per side). Set pork pieces aside when done.
- In the same skillet, reduce heat to low and melt butter.
- Once the butter is melted, add limoncello (careful--it will steam very high for a couple of seconds). Simmer for about two minutes, then add all of the pork pieces, overlapping slightly if necessary.
- Raise the heat to medium-low, and immediately sprinkle the garlic over the top, then cover pan with lid and simmer five minutes more.
- Turn pork over, squeeze about six lemon slices in between pork and layer the top with pepperoncini slices. Cover and simmer an additional three minutes. Pork should have a deep golden color when done.
- Arrange pork on a serving platter, drizzle any remaining sauce over the meat, then garnish plate with remaining lemon slices and whole pepperoncinis.