Have you ever prepared a simple roast that ends up filling the entire house with the comforting aromas of a traditional kitchen? That often happens to me when I cook pork loin. It’s one of those dishes that tastes like a Sunday family lunch, a table set with care, and recipes that have been passed down through generations.
I remember the first time I cooked pork loin with vegetables: while the meat was slowly browning in the pot, the fragrance of rosemary and pancetta began to fill the kitchen. The vegetables softened and became rich with flavor, almost turning into a natural sauce that perfectly accompanies the slices of roast.
It’s a rustic, genuine and well-balanced recipe: the meat stays tender, the vegetables absorb all the cooking juices, and the white wine adds an aromatic touch that makes the dish even more inviting.
Let’s see how to make Pork Loin Roast with Vegetables.
Pork Loin Roast with Vegetables
Pork loin roast with vegetables is a classic Italian dish: tender pork slowly cooked with carrots, celery, onions, pancetta and rosemary creating a rich and aromatic sauce.
Ingredients
- Pork loin 800 g
- Carrots 2
- Celery stalks 2
- Onions 2
- Dry white wine 1 glass
- Pancetta 50 g
- Rosemary 1 sprig
- Extra virgin olive oil 4 tbsp
- Salt to taste
- Black pepper to taste
Tools
- Large pot
- Kitchen knife
- Cutting board
- Wooden spoon
- Kitchen twine
Instructions
- Tie the pork loin with kitchen twine to keep its shape during cooking. Season with salt and pepper.
- Heat the olive oil in a large pot and sear the pork on all sides until golden brown.
- Pour in the white wine and let the alcohol evaporate over medium heat.
- Cut the carrots, celery, onions and pancetta into small pieces.
- Add the vegetables and pancetta to the pot and stir well.
- Add the rosemary sprig and cover with a lid.
- Cook over low heat for about 1 hour, turning the meat and stirring the vegetables occasionally.
- If necessary add a little hot water to keep the roast moist.
- Remove the pork from the pot and let it rest for a few minutes.
- Slice the roast thinly and serve it covered with the warm vegetables and cooking juices.
Nutritional values (per serving)
420 kcal
26 g
9 g
36 g
4 g
2 g
420 mg
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