Recipes

Bites of loin with sautéed vegetables

Difficulty: easy

Time: 15 minutes

Ingredients for 4 people

• 600g of bites of loin
• 1 Roman cabbage
• 1 yellow pepper
• 1 courgette
• 1 carrot
• 1 spring onion
• 1 fresh chilli
• 4 basil leaves
• Salt and Pepper to taste

Preparation

Wash the vegetables and cut them into regular pieces.

Chop the spring onion.

In a pan, brown the spring onion with a drizzle of oil with 2 basil leaves and the chopped chilli pepper.

Add the vegetables in the following order: first the carrots, after 2 minutes the peppers and after 2 minutes the courgettes and Roman cabbage.

Brown well, season with salt and pepper.

In a separate pan, brown the loin bites with a drizzle of oil for 5-6 minutes, add salt and pepper to taste.

Combine the bocconcini with the vegetables, sauté for 2 minutes, add the remaining basil leaves and serve.

Ligurian-style pork tenderloin

Difficulty: medium

Time: 20 minutes

Ingredients for 4 people

• 4 pork tenderloin medallions
• 30g of Taggiasca olives
• 20g of pine nuts
• 1 bunch of basil
• 1 glass of Vermentino dei Colli di Luni
• 1 shallot
• Salt and Pepper To Taste

Preparation

Add a drizzle of oil to the pan and brown the pork tenderloin over high heat for 3-4 minutes on each side, until it turns brown.

Salt and pepper to taste.

Add the olives and deglaze with the Vermentino.

Toast the pine nuts for two minutes in a separate pan.

Add the pine nuts, the basil leaves, cover with the lid and cook for 3 minutes, or until desired doneness.

Plate up and serve while still hot.

Slices of loin with porcini mushrooms

Difficulty: easy

Time: 15 minutes

Ingredients for 4 people

• 400g of loin 4/5
• porcini or 250g of mixed mushrooms
• 20 g of butter
• 50g of flour
• 50g of Parsley
• 1/2 glass of white wine

Preparation

Cut the loin into 2cm slices and coat them in the flour.

Melt a knob of butter in a pan, add the loin and brown on one side, turn it and add a handful of porcini mushrooms cut into small pieces, brown, deglaze with white wine.

Add half a glass of water or broth to finish cooking. Sprinkle with parsley and serve.

Mediterranean loin slices

Difficulty: easy

Time: 15 minutes

Ingredients for 4 people

• 400g of sliced loin
• 200g of datterini tomatoes
• 200g of yellow cherry tomatoes
• 20g of Taggiasca olives
• 15g of capers
• 1 tropea onion
• 1 glass of white wine
• Basil and oregano to taste
• Salt and Pepper To Taste

Preparation

Chop the onion and brown it in a pan with a drizzle of extra virgin olive oil, add a few basil leaves and a pinch of oregano.

Add capers and olives and brown.

Deglaze with white wine.

Once evaporated, add the cherry tomatoes cut in 4, season with salt and pepper, and cook for 10 minutes.

In a non-stick skillet, brown the loin slices with a drizzle of oil for 2 minutes on each side, deglaze with the white wine and season with salt and pepper.

Add the tomatoes to the loin.

Sprinkle with oregano and chopped basil and serve.