Roasted loin


Kg 1,3 loin
Gr 50 onion cut into mirepoix
Gr 50 carrots cut into mirepoix
Gr 50 celery cut into mirepoix
2 cloves of garlic
Gr 100 extra virgin olive oil
Gr 50 lard
q.b. fine salt and black pepper
1 glass of white wine


Clean and prepare the meat, season with salt and pepper, extra virgin olive oiland massage it.Tie with string and roast in a hot non-stick pan (an operation that allows you to block all the liquids inside the meat), then place in a baking tray.Add the coarsely chopped vegetables, the poached garlic, the herbs, the lard and the extra virgin olive oil.Place the cooking tray in the Fontana oven and cook at 300-330 ° C for about 20 minutes.Halfway through cooking, pour in the wine and turn, continue cooking for another 25 minutes.

300° / 320°
35 min.
180 / 200°
30 min.