Chilled pork loin roast with zucchini sauce

Name: Chilled pork loin roast with zucchini sauce
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6
Ingredients: Pork loin 2.2 lbs; White wine ½ glass; Onions 1; Garlic 1 clove; Rosemary 1 sprig; Bay leaves 1 leaf; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Zucchini 0.9 lb; Salted capers 3 spoonfuls; Anchovies in oil 5 fillets; Parsley 1 sprig; Extra virgin olive oil to taste; Balsamic vinegar 1 tsp; Fine salt to taste; Black pepper to taste

Difficulty: Average
Prep time: 30 min
Cook time: 50 min
Serving: 6
Cost: Average

PRESENTATION

Recipe by
Sebastian Fitarau

Chilled Pork Loin Roast with Zucchini Sauce is built for summer: no oven, no last-minute cooking, and nothing on the plate that feels heavy in the heat. The pork loin is cooked ahead and kept in the refrigerator until you're ready to serve, at which point the only work left is slicing and spooning over the sauce. It comes together from a short list of ingredients and lands somewhere between practical and genuinely impressive—delicately flavored, light on the table, and easy to pull off without much effort on the day. The zucchini sauce is made ahead too, so the whole thing is done and cold before anyone sits down—which is exactly the point. It holds the same place a Sunday roast would on the weekly menu, but the mood is entirely different: cool, fresh, and suited to warm-weather eating in a way that a hot main course simply isn't. If you want something that works for a relaxed lunch or an unhurried dinner without turning the kitchen into a problem, this is a reliable choice through the warmer months.

{"optimized_intro": "Chilled Pork Loin Roast with Zucchini Sauce is built for summer: no oven, no last-minute cooking, and nothing on the plate that feels heavy in the heat. The pork loin is cooked ahead and kept in the refrigerator until you're ready to serve, at which point the only work left is slicing and spooning over the sauce. It comes together from a short list of ingredients and lands somewhere between practical and genuinely impressive—delicately flavored, light on the table, and easy to pull off without much effort on the day.\n\nThe zucchini sauce is made ahead too, so the whole thing is done and cold before anyone sits down—which is exactly the point. It holds the same place a Sunday roast would on the weekly menu, but the mood is entirely different: cool, fresh, and suited to warm-weather eating in a way that a hot main course simply isn't. If you want something that works for a relaxed lunch or an unhurried dinner without turning the kitchen into a problem, this is a reliable choice through the warmer months."}

INGREDIENTS

Pork loin 2.2 lbs (1 kg)

White wine ½ glass

Onions 1

Garlic 1 clove

Rosemary 1 sprig

Bay leaves 1 leaf

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

for the zucchini sauce: Zucchini 0.9 lb (390 g); Salted capers 3 spoonfuls; Anchovies in oil 5 fillets; Parsley 1 sprig; Extra virgin olive oil to taste; Balsamic vinegar 1 tsp; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Chilled pork loin roast with zucchini sauce

To prepare the chilled pork loin roast with zucchini sauce, season the loin with salt 1 and pepper 2 on all sides 3.

Next, heat a drizzle of extra-virgin olive oil in a large pan 4 and brown the meat 5 on all sides for a few minutes 6, until the surface is well browned.

At this point transfer it temporarily to a tray 7. Trim and slice the onion 8. In the same pan, heat a drizzle of oil and add a crushed clove of garlic 9.

Add the onion 10, rosemary and bay leaf 11, then let them flavor for a few minutes over low heat 12.

Now return the meat to the pan 13 and deglaze with white wine 14. When the alcohol has evaporated, cover with the lid 15 and cook for about 45 minutes, adjusting the time according to the thickness of the loin. During cooking, turn the roast a couple of times and, if necessary, add a few tablespoons of hot water or broth to prevent the pan from drying out. When cooked, transfer the meat to a cutting board and let it cool completely. To obtain cleaner slices you can refrigerate it for a few hours.

Meanwhile prepare the sauce. Wash and trim the zucchini 17, then cut half into thin strips 17 and then into very small dice 18.

Cut the other half 19 into larger chunks 20. Place these in a food processor 21.

Add the parsley 22, the rinsed capers 23 and the anchovies 34.

Pour in a drizzle of oil and pepper to taste 25. Blend until you obtain a smooth, homogeneous sauce 26, then transfer it to a bowl and add the zucchini cut into small dice 27.

Adjust salt and pepper, add the balsamic vinegar 28 and mix. If you think it's necessary, add another drizzle of oil to reach a soft but not too runny consistency. Finally, slice the chilled roast into thin slices with a slicer or a sharp knife 30.

Arrange the slices on a serving platter 31 and finish with the zucchini sauce 32. The chilled pork loin roast with zucchini sauce is ready to serve 33.

Storage

Sliced chilled roast without sauce keeps for 2-3 days in the fridge.

The sauce can be stored separately in the fridge for 1 day in an airtight container.

Tip

We suggest preparing the roast a day in advance so the meat has plenty of time to rest and firm up in the refrigerator, allowing you to obtain very thin, even slices.

For the translation of some texts, artificial intelligence tools may have been used.

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