Source: blog.giallozafferano.it

DESCRIPTION

A nourishing main course made with pork loin, red wine, onion, extra virgin olive oil, butter, pepper, flour, and parsley.

INGREDIENTS:

1 pork loin, about 700 g (1.5 lb)

350 ml red wine (about 1½ cups) (e.g., Barbaresco)

½ small onion, finely chopped

1 teaspoon extra virgin olive oil

½ teaspoon butter

A pinch of pepper

1 tablespoon all-purpose flour

½ cup water (about 120 ml)

Parsley, to taste

METOD

Tie the pork loin with kitchen twine.
Roughly chop the onion and sauté it for a few minutes in a very small amount of olive oil and butter.
Brown the pork on all sides.
Season with pepper, if desired.
When the meat is well browned, pour in the red wine.
Cover with a lid and cook over low heat for about 45 minutes.
Turn the meat occasionally and replace the lid each time.
If needed, moisten with a few tablespoons of wine or water.
Remove the meat from the pan, place it on a cutting board, and slice it.
Turn the heat back on and add half a cup of water and one tablespoon of flour to the cooking juices.
Add a few parsley leaves and stir until the sauce thickens.
Arrange the sliced roast on a serving platter and drizzle with the sauce.
Alternatively, return the slices to the pan and coat them with the sauce.
Serve hot; it is also excellent served cold or used as a sandwich filling.

ALLERGENS:

Butter: contains milk allergens (unless clarified butter is used).

Onion: possible reactivity in individuals with nickel allergy due to its ability to concentrate nickel.

Flour: contains gluten from cereals listed in EU Regulation 1169/2011.

Extra virgin olive oil: allergy is uncommon; intolerance not reported.

Pepper (green, pink, black, gray, white): possible cross-reactivity in individuals with spice intolerance.

Parsley: possible cross-reactivity in individuals allergic to spices, mugwort, or composites.

Wine: contains sulfites, listed among allergens in EU Regulation 1169/2011.

NOTE

Prepare and handle under strict hygienic conditions.

The wine used in this recipe is also suitable for dishes intended for children, as the alcohol evaporates during cooking, while the aroma remains.

Nutritional benefits of the ingredients:

Butter: a source of fat-soluble vitamins (A, D, E, and K), beneficial for eye health, mucous membranes, bones, immune function, and blood clotting.

Pork: rich in selenium, which supports immune function. To reduce potassium content, the meat can be boiled in plenty of water, which is then discarded.

Onion: rich in selenium and capable of stabilizing blood glucose levels; provides quercetin, a flavonoid that helps lower cholesterol and triglycerides—factors associated with cardiovascular risk—and supports liver detoxification; also suitable for kidney patients and acts as a mild diuretic, helping prevent kidney stones.

Flour: provides B vitamins (thiamine, niacin, riboflavin, and folates), important for energy metabolism and nervous system function.

Extra virgin olive oil: a source of vitamin E that protects the immune system from harmful fatty acids.

Pepper: contains piperine, a powerful antioxidant that improves insulin sensitivity, reduces cholesterol levels, and stimulates metabolism; recommended for individuals with cardiovascular problems.

Parsley: rich in carotenoids, minerals, vitamins, and antioxidants that support immune function, protect the cardiovascular system, and support liver function; also suitable for kidney patients.

Red wine (in moderation): rich in resveratrol, with antioxidant properties; helps counteract LDL (“bad”) cholesterol and increase HDL (“good”) cholesterol, reducing the risk of heart attack and stroke.

SAFETY / INTENDED USE

May also be suitable for individuals with:
• Anorexia – weight loss
• Nausea and vomiting
• Mucositis (inflammation and lesions of the oral cavity), with attention to acidity
• Dysphagia (chewing and swallowing difficulties), only if cut into small, uniform pieces