Cooks in: 1h 20mins
Levels: Easy
Serves: 6
List of Ingredients
- 2 LBS. of pork loin, trimmed
- 1 LB. of winter squash
- 3 of slices lardo
- Dry white wine
- Rosemary
- Vegetable broth
- Butter
- Extravirgin olive oil
- Salt
- Pepper
Method
1
Peel the squash, remove the seeds, and cut the flesh into cubes. Place the lardo slices and rosemary sprigs on top of the pork loin and tie with twine to keep the ingredients together. Season the meat with salt and pepper.
2
Heat a drizzle of oil and a pat of butter in an oven-safe pan; add the meat and brown over medium heat for 15 minutes, turning it often. Then add a cup of wine and 3/4 cup of vegetable broth. Bake at 350°F in a convection oven; after 20 minutes, add the squash, cover the pan with a lid, and continue baking for another 25 minutes.
3
Remove the meat from the oven, cover it with a sheet of aluminum foil, and let it rest for a few minutes. Remove the twine and the rosemary; slice the pork loin and serve it with the squash.