Braised Pork In The Black (Brasato Di Maiale Nero) Recipe

• 1 x pork loin - (abt 4 lbs) tied at regular intervals with butcher"s twine
• 2 tsp kosher salt
• 8 x fresh sage leaves
• 2 1/2 ounce pancetta
• 3 x garlic cloves crushed
• 1/4 c. flat parsley leaves
• 1/4 c. extra-virgin extra virgin olive oil
• 2 c. red wine divided
• 1 can tomatoes and their juices - (28 ounce) crushed Freshly-grnd black pepper to taste

1. Season the pork with the salt, rubbing it into the meat, and place the sage leaves around the loin, secured under the twine.
2. Set aside for 30 min.
3. Mince together the pancetta, garlic and parsley to create a homogenous, smooth mix.
4. In a large, cast-iron casserole or possibly Dutch oven, heat the extra virgin olive oil and add in the pork paste, cooking till it has melted into the oil.
5. Place the pork in the pan and brown on all sides so which a uniform crust is formed.
6. Add in 1 c. red wine and reduce by 3/4.
7. Add in the remaining c. of wine and the tomatoes, cover, and bring to a low simmer.
8. Cook for 2 hrs, till meat is fork tender.
9. Remove meat from casserole, allow to rest 15 min, and remove string and sage leaves.
10. Serve in 1/3-inch thick slices.
11. This recipe yields 6 to 8 servings.

pork loin, kosher salt, sage, pancetta, garlic, parsley, extravirgin extra virgin olive oil, red wine, tomatoes

Taken from cookeatshare.com/recipes/braised-pork-in-the-black-brasato-di-maiale-nero-90697 (may not work)