Pork Loin With Apples and Pancetta

Total Time
50mins
Prep 25 mins
Cook 25 mins

Original ancient recipe named after Gaius Matius, a friend of Julius Caesar. "Modernized" recipe from "The Philosopher's Kitchen" by Francine Segan.

Ingredients Nutrition

Directions

  1. Saute the apples and leeks into in the oil over high heat until softened, about 3 minuts.
  2. Add the vinegar, honey, cumin and corianger and simmer until the vinegar has evaporated.
  3. Season to taste with the salt and pepper.
  4. Allow the mixture to cool slightly.
  5. Preheat oven to 450°F.
  6. Spread the mixture in the center of the pork loin, roll to close and tie with kitchen string.
  7. Liberally season the outside of the pork loin, slightly overlapping them (pork loin and pancetta.).
  8. Roast in a baking pan for 10 minutes and then lower the heat to 325°F.
  9. Cook for about 25 minutes per pound.
Most Helpful

4 5

I thought this was a wonderful pork recipe. I probably would have given it five but the directions are a bit confusing. First let me praise the pork recipe itself and then I will list the little discrepances. It is easy to make and the flavour combination is very good and goes great with the pork. I served mine over parsnip mash and a broccoli side and I made a light gravy to go with it.. My whole family enjoyed this. Now to the couple of mistakes, I am chef so it was easy enough to figure out, but if you were not that great at cooking you would struggle. Cider: is apple cider vinegar, I bought cider then when I came to make the recipe and saw add the vinegar, I went back up because I knew I had not seen vinegar and realised that was the listed cider. Also step 7 liberally season pork overlapping them, I knew you meant the pancetta, but it could have been clearer. I am not criticizing you at all or nitpicking as I have had people leave me corrections before and I always appreciate it. I would hate to think of a first time cook making one of my recipes and think it was aweful because they hadn't quite got the right ingredients. A great recipe none the less and one I will make again, thanks for the post.