Chilled Pork Loin Roast with Zucchini Sauce

For the Roast

• 2.2 lb pork loin roast (1 kg)
• About ¼ cup dry white wine (½ glass)
• 1 onion, sliced
• 1 garlic clove, crushed
• 1 sprig rosemary
• 1 bay leaf
• Extra-virgin olive oil, as needed
• Salt, to taste
• Black pepper, to taste

For the Zucchini Sauce

• 3 raw zucchini
• 2 tablespoons salt-packed capers, rinsed (about 30 g)
• 5 anchovy fillets packed in oil
• 1 small bunch parsley
• Extra-virgin olive oil, as needed
• Balsamic vinegar, to taste
• Salt, to taste
• Black pepper, to taste

Prepare the Roast

1. Season the pork loin generously with salt and black pepper on all sides.
2. Heat a drizzle of extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot.
3. Sear the pork on all sides for several minutes, until evenly golden brown. Transfer it to a plate.
4. In the same pot, add the sliced onion and crushed garlic. Add the rosemary and bay leaf and cook over low heat for a few minutes until fragrant.
5. Return the pork to the pot and pour in the white wine.
6. Once the alcohol has evaporated, cover with a lid and cook for about 45 minutes, adjusting the time depending on the thickness of the loin.
7. Turn the roast once or twice during cooking. If necessary, add a few tablespoons of hot water or broth to prevent the cooking juices from drying out.
8. When fully cooked, transfer the roast to a cutting board and allow it to cool completely.
9. For cleaner, thinner slices, refrigerate the roast for several hours before slicing.

Prepare the Zucchini Sauce

1. Wash and trim the zucchini.
2. Cut half of the zucchini into very small cubes and set aside.
3. Cut the remaining zucchini into chunks.
4. Thoroughly rinse the capers to remove excess salt.
5. Place the zucchini chunks, capers, anchovy fillets, parsley, and a drizzle of olive oil in a food processor.
6. Blend until smooth and creamy.
7. Transfer the sauce to a bowl and stir in the diced zucchini.
8. Season with salt and black pepper. Add a few drops of balsamic vinegar and mix well.
9. If needed, add a little more olive oil until the sauce is smooth but not too thin.

Serve

1. Slice the chilled pork loin very thinly.
2. Arrange the slices on a serving platter.
3. Spoon the zucchini sauce over the meat or serve it alongside.
4. Serve chilled or at cool room temperature.