Wild Boar in the Style of the Eastern Side: Cinghiale di Calitri

TOTAL TIME: 1 hr 35 min
Prep: 15 min
Inactive Prep: --
Cook: 1 hr 20 min
 
YIELD: 6 servings
LEVEL:

ingredients

  • 2 medium carrots, cut into 1/2-inch thick medallions
  • 1 Rome apple, peeled and cut into slices
  • 2 cups dry white wine
  • 1 cup red wine
  • 1 bunch Italian parsley, chopped to yield 1/4 cup
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

At regular intervals, make 12 (1-inch deep) incisions into the pork loin, and stuff 1 garlic clove into each incision. Lay the rosemary branches across the loin and tie it tightly with butcher's twine, securing rosemary inside the twine.

Preheat the oven to 400 degrees F.

In a Dutch oven, heat the oil until just smoking. Season the meat with salt and pepper, brown it on all sides in the oil, remove and set aside. To the Dutch oven, add the onions, carrots, and apple and cook until light golden brown, about 8 to 10 minutes. Add the wine, bring it to a boil, and return the loin to the pan. Place the Dutch oven in the oven and cook 45 minutes, until the meat is fork-tender. Remove from the oven, remove loin and return Dutch oven to stove top to cook for 10 to 15 minutes more, until sauce is reduced. Garnish with the parsley, untie the loin and carve into slices to serve.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Simply Laura

Get Cooking Channel on your TV.