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pork loin with onion sauce

Preparation time: 75 min.
Difficulty: medium
Secret : double cooking, stewed in the oven and


"I do not think about food, Obelix. Think of your Menhir"
"Um ... with the sauce onion that makes Beniamina, I'd eat a Menhir ... "So reacted Obelix Asterix during a shipwreck on the shell of the nut which would lead them to anticipate Christopher Columbus landed in America and around the 50 AC
is therefore no doubt that the sauce of onions has ancient origins and has always occupied a special place in the imagination of all the gluttons of the world.
You can choose what kind of onion use, would not only make a sauce of red onion in purity. In my proposal I used two onions and a golden, beautiful big and important in the blender or chop with a knife or a piece of pork for about 700 gr., Enough to prepare 3 \\ 4 servings. As a side dish I put both baked potatoes on which to ask me, I refer you to the specific link, is prepared artichokes in a saucepan with water and oil. You will also need two bay leaves, a clove of garlic, olive oil and Colle Minuccio a square of butter.
The secret of this dish is to continue cooking in the pan until the onion sauce is not made in order to finish everything in the oven. In this way, your piece of pork will still be nice and moist in the oven baking instead will make it crispy on the outside.
Proceed as follows: Heat up 2 / 3 tablespoons extra virgin olive oil, preferably Minuccio Hill, in a saucepan with a square of butter and a clove of crushed garlic and dressed. As soon as the butter begins to melt, add sauté the onions for 3 \\ 4 minutes. Remove the garlic and add your own piece of pork and let it brown on all sides. Then add half cup water and let it go. Each time the water dries, add some new until the onion sauce has reached a uniform consistency and a golden-brown color. It will take 35 to 45 minutes. Towards the end, put two bay leaves, salt and pepper. Remove the pork and bake in preheated oven filling the empty spaces around the pan with slices of bread pretty high. You will obtain the tasty bruschetta. Wait to form a crust around the meat, it will take half an hour. Let rest before slicing a bit ' the roast. Try to make slices as thin as possible, if you're just the slicing of the lords arrangiatevi otherwise, as I did, with a good knife. Serve by placing the potatoes and artichokes in the pot. The sauce of onions instead put into a suitable container and place it on the table separately. In this way, every guest can use it freely and in the quantity you wish.
The arista is advancing very good cold the next day served with lettuce and tomato slices, served with a light beer and white bread.
Council Sommelier : give us in with a young red wine, maybe a novel or a Piedmont Barbera from everyday kind. Maybe a medium-bodied white, such as a stylus or a Malvasia pussy.
Enjoy!