Maiale all’Anguissola (pork with capers and sundried tomatoes)
A very popular Studio Italia dish since it is delicious and can be prepared quickly. Keep in mind that capers (capperi), that grow wild in Italy, should always be added at the end of cooking to retain their unique and complex flavour. Why not a rosé!
For: 4 people Active time: 15 minutes Cooking time: 1 hour
- 1 small pork loin center roast for four people
- Black pepper
- Olive oil (or the necessary)
- 2 cloves garlic (finely chopped)
- 1 filet anchovy (finely chopped)
- 3 leaves sage (finely chopped)
- Kosher salt
- 1 cup dry white wine
- 1 tbsp dry tarragon
- 1 tbsp green peppercorn in brine(drained)
- 3/4 cup sundried tomatoes
- 1/3 cup of capers in brine (drained)
- Cut the tenderloin in slices of 2 inches thick and season with pepper.
- Wet generously a skillet with olive oil; heat and golden the garlic stirring constantly.
- Add the anchovy and the sage and mix well.
- Add the meat and brown it over medium high heat in order not to burn the meat and to keep the meat juices.
- When an appealing caramel brown appears, season with salt and add the white wine, the tarragon, the green peppercorn and the sundried tomatoes.
- Cover, bring to a boil and simmer for one hour.
- When almost done add the capers.
At the end the sauce should be at least half reduced.
But who was Anguisola? Next post on Monday morning!