Wild Boar In The Style Of The Eastern Side

Recipe Ingredients

2 lbs	908g / 32oz	Boneless boar or pork loin roast
12		Garlic cloves
1		Rosemary
6 tablespoons	90ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Red onions - cut into 1" slices (medium)
2		Carrots - cut 1/2" thick (medium)
		Medallions
1		Rome apple - peeled, and
		Cut into slices
2 cups	474ml	Dry white wine
1 cup	237ml	Red wine
1/4 cup	36g / 1.3oz	Chopped Italian parsley

Recipe Instructions

At regular intervals, make 12 one-inch deep incisions into the pork loin, and stuff a garlic clove into each incision. Lay the rosemary branches across the loin and tie it tightly with butcher's twine, securing rosemary inside the twine.

Preheat the oven to 400 degrees.

In a Dutch oven, heat the oil until just smoking. Season the meat with salt and pepper, brown it 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, about 8 to 10 minutes. Add the wine, bring it to a boil, and return the loin to the pan. Place the Dutch oven in the oven and cook 45 minutes, until the meat is fork-tender.

Remove from the oven, remove loin 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 loin and carve into slices to serve.

This recipe yields 6 servings.

Description:

"{Cinghiale Di Calitri}"

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A36) - from the TV FOOD NETWORK

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