Recipe by ThatSouthernBelle
Original ancient recipe named after Gaius Matius, a friend of Julius Caesar. "Modernized" recipe from "The Philosopher's Kitchen" by Francine Segan.
Top Review by The Flying Chef
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.
- 2 green apples, cored and diced
- 2 leeks, white and tender green parts, thinly sliced
- 3 tablespoons olive oil
- 1⁄4 cup cider vinegar
- 1 tablespoon honey
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- 1 (4 lb) pork loin roast, butterflied, debonded
- 12 slices pancetta, thinly sliced
Directions See How It's Made
- Saute the apples and leeks into in the oil over high heat until softened, about 3 minuts.
- Add the vinegar, honey, cumin and corianger and simmer until the vinegar has evaporated.
- Season to taste with the salt and pepper.
- Allow the mixture to cool slightly.
- Preheat oven to 450°F.
- Spread the mixture in the center of the pork loin, roll to close and tie with kitchen string.
- Liberally season the outside of the pork loin, slightly overlapping them (pork loin and pancetta.).
- Roast in a baking pan for 10 minutes and then lower the heat to 325°F.
- Cook for about 25 minutes per pound.