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Ingredients
- 1 boneless boar shoulder, tied at regular intervals
- 12 cloves garlic
- 1 bunch rosemary
- 6 tablespoons extra-virgin olive oil
- Salt and pepper
- 2 medium red onions, cut into quarters and then sliced large
- 2 medium carrots, cut into 1/2-inch thick medallions
- 2 Rome apples, peeled and cut into slices
- 1/2 bottle dry white wine (or enough to come 1/3 up the meat)
- 1 bunch Italian parsley, chopped to yield 1/4 cup
Details
Servings 4
Preparation
Step 1
At regular intervals, make 12 (1-inch deep) incisions into the pork loin, and stuff 1 garlic clove into each incision. Season well with salt and pepper.
Preheat the oven to 400 degrees F.
In a Dutch oven, heat the oil until just smoking. Brown the meat on all sides in the oil, remove and set aside. To the Dutch oven, add the onions, carrots, and apple and cook until light golden brown. Add the wine and rosemary, bring it to a boil, and return the meat to the pan. Lower to a simmer, cover, and cook until the meat is fork-tender (about 1.5 hours). Remove from the oven, remove meat and return Dutch oven to stove top to cook for 10 to 15 minutes more, until sauce is reduced. Garnish with the parsley, untie the meat and carve into slices to serve.
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