Lonza di maiale a bassa temperatura
gourmet
Preparation time
30 minutiDifficulty
DifficileCooking time
3 ore e 15 minutiServings
4Riposo
2 oreScopri come preparare una lonza di maiale tenerissima con cottura a bassa temperatura, servita su morbida polentina e arricchita da un fondo bruno dal gusto profondo. #SousVide #LonzaDiMaiale #CotturaPerfetta #PolentaGourmet #SecondoElegante #FondoBruno #RicettaChef #CucinaModerna
Ingredients
- Water1.1 L
- Pork loin600 undefined
- Broth bones500 undefined
- Red wine240 ml
- White onion150 g
- Yellow polenta150 undefined
- Carrots75 g
- Celery40 g
- Tomato paste25 g
- Butter19 g
- Garlic1 clove
- Thymeto taste
- Parmigiano Reggiano DOPto taste
- Extra virgin olive oilto taste
- Rosemaryto taste
- Bay leafto taste
- Black pepperto taste
- Fine saltto taste
Procedure
0. Rub the meat with salt, pepper, crushed garlic, rosemary, and thyme. Place it in a vacuum bag with a drizzle of extra virgin olive oil. Cook at 63°C (145°F) for 3 hours in a roner or steam oven. If you don't have any cooking utensils, use a conventional oven at 120°C (250°F) for about 90 minutes, covered with parchment paper and foil.
1. Toast the bones in the oven at 200°C (400°F) for 30 minutes. In a saucepan, sauté the chopped celery, carrot, and onion. Add the bones, tomato paste, and herbs, and deglaze with the wine. Cover with water and reduce for at least 2 hours over low heat. Strain and thicken further until you obtain a dark, rich sauce. Season with salt.
2. Bring the water to a boil with a pinch of salt. Gradually pour in the cornmeal, stirring with a whisk. Cook for about 10-12 minutes until smooth and creamy. Stir in butter and, if desired, a spoonful of cheese for a smoother consistency.
3. Remove the loin from the bag, pat it dry, and sear it on all sides in a pan with a knob of butter and a drizzle of oil. Lightly caramelize the surface for a golden crust.
4. Spread a generous spoonful of polenta on a plate. Arrange the sliced pork loin on top. Coat with the hot brown sauce and serve with a sprinkling of freshly ground pepper.
5. 💡 Chef's Tips > Overnight Marinade: You can leave the loin in the refrigerator with herbs for 12 hours before cooking to make it even more flavorful. Spoon Polenta: If you want it thinner, slightly increase the water. Extra Brown Gravy: Store in the freezer in cubes: also excellent for other meat dishes!
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Creation date May 19, 2025
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.