List of Ingredients
- pork loin
- 1 C. of black rice
- 1 C. of Basmati rice
- escarole, cleaned
- 2 TBSP. of pine nuts
- 3 of oranges
- Rosemary
- Thyme
- Parsley
- Marjoram
- Saltpacked capers
- Shallot
- Dry white wine
- Extravirgin olive oil
- Salt
- Pepper
Method
Finely chop a mixed bunch of rosemary, parsley, marjoram and thyme. Stir in a pinch of salt and plenty of ground pepper. Clean the loin of any excess fat and massage it with the chopped herbs. Grease it with a little oil and tie it up with kitchen string to help it keep its shape while cooking. Brown the roast on all sides for 5-6 minutes in a saucepan suitable for the oven. Pour in 1/2 cup white wine and cover with a lid. Bake at 350 °F for 25 minutes. Remove from the oven and let it rest in the pan for 15 minutes, then wrap it in aluminum.
FOR THE TWO RICES AND ESCAROLE: Place the black rice in a saucepan, cover it with cold water, add a pinch of salt and bring to a boil. Cook for 30 minutes, remove from the heat, wait 3-4 minutes and then drain. Pour the Basmati rice into a saucepan with 1 cup of unsalted water and bring to a boil. Reduce the heat to minimum, cover with a lid and cook for 4 minutes. Turn off and let stand, without removing the lid, for 15 minutes. Heat a drizzle of oil in a pan along with half a shallot, chopped,
and a handful of capers. Add the escarole cut into small pieces and sauté for 1 minute, then set aside. Toss the black and Basmati rice together in the same pan to flavor and mix them. Add salt to taste. Serve the roast cut into slices along with the rice, escarole and toasted pine nuts. Season with olive oil and orange juice and finish with freshly peeled orange wedges to taste.