Loin With Apples And Plums

Umbrian norcineria (pork butchery) is a local tradition which owes its name to the city where this activity was born: Norcia. It was in this area that pig breeders went to look for workers who would help them to work the meat of slaughtered pigs. Thus began a sort of apprenticeship to teach them the techniques of skinning, bagging and slaughtering. The best ones could even become “mezzaroli“, that is, partners for half the shares of the stores.

A tradition that has given life to products such as the ham of Norcia IGP, the porchetta, the salami, but also the lonza. A product which is very much used both as a cured meat and therefore left to season and then sliced to stuff sandwiches or seasoned with a drizzle of oil, and as an ingredient for the preparation of traditional dishes. One of these is roast pork loin with apples and plums.

A typical autumn dish, when the first cold weather tempts to put on the fire the terracotta pots. The pork loin is a cut of meat that lends itself very well to processes such as roasts. Cooked in the oven it remains soft and juicy, while in the pan, with the help of apples and plums that make it moist, it takes on unique flavors.

Apples and plums, even though they are fruits, lend themselves very well to the preparation of savory dishes. They are perfect with meat-based main courses, to dampen the savory and strong taste, with their sweetness. They also help the caramelizing of meat during cooking, by creating that pleasant crust which is able to keep inside all the liquids and juices of meat. For those who do not like the consistency of the fruit at the end of cooking, it is recommended to blend the apples and plums, creating a tasty sauce to accompany.