Ingredients for 8-10 people:1 kg pork loin2 Rennet apples (or, according to the season, another type that’s “mealy” and not too sweet)2 cloves of garlic2 carrots2 stalks of celery1 medium size onion2 sprigs of rosemary2 tbsc raisins1 glass Chianti, fairly young12 tbsp extra virgin olive oil salt pepper
Put the raisins in warm water to soak for about 10 minutes. Tie the pork loin with kitchen string, sprinkle salt and pepper all over it. Clean the “odori” (carrots, celery, onion) and cut them into pieces. Wash the apples, peel, slice and remove the core. In a deep pan, sauté the peeled garlic cloves with 10 tablespoons of olive oil. When they’re golden brown, remove them and put the pork (with the sprigs of rosemary on top) into the pan along with the “odori”, the slices of apple and the raisins that you have squeezed well with your hands. Season with salt to taste and cook over a fairly high heat for about 10 minutes. Use two wooden spoons to turn the pork and seal it all over. When it’s become a nice golden colour, pour in the wine and, once evaporated, lower the heat, put the lid on the pan and leave to cook for approximately 40 minutes, turning the meat from time to time. When it’s cooked, place the meat on a chopping board and leave to cool for 15-20 minutes. To make the sauce, blend 2 tablespoons of olive oil, the vegetables and apple in the mixer (leaving a few pieces and a few raisins whole to decorate the finished dish). Remove the string from the pork, cut it into fairly thin slices, arrange them on a serving dish and decorate with the sauce and the pieces of vegetable and apple you set aside. Serve everything nice and hot and “buon appetito”!