Lonza di maiale arrosto con patate gratinate. Do you like meat and potatoes? And vegetable sauce? And cheese crusts? Then do not pass by this magnificent Italian recipe! I bring to your attention a very common Italian dish Lonza di maiale arrosto con patate gratinate, which is perfect for cold autumn days and the first frost, and really enjoy the whole family.
Wash and boil the jacket potatoes in salted water for about 20 minutes. Pour over with cold water and leave to cool.
I used it pork tenderloin - the most valuable part of the animal carcass.. During the life of the animal, this muscle tissue receives almost no physical activity, so it is the most tender and delicious when cooking meat.
Wash the pork tenderloin, dry well with paper towels, pepper and salt on all sides. Heat oil in a frying pan.
Fry the fillet on all sides for about 8 minutes without drying. Remove from pan and wrap in foil to keep meat warm and juicy.
Diced onion, brisket, prepare tomatoes in their own juice, diced.
2 tablespoons of chopped brisket set aside. In the remaining from cooking meat the fat and the released meat juice saute the onions and brisket.
Add tomatoes with juice, cream.
Seasonings (Provencal herbs, red paprika, salt, pepper). Let the sauce boil and simmer for 5 minutes.
Peel the potatoes and cut into 1 cm thick slices.
Cut the pork fillet into pieces of the same thickness.
Form for baking grease with oil and spread alternately with potatoes and meat (here you can see that the thickest part of the meat cuts inside more moist, but juicy, all zapechetsya and saturated, thanks to the sauce!)
Pour the sauce. Sprinkle with grated Gouda. By the way, is perfect for pork!
Spread the pieces of the delayed brisket (bacon) on top.
Bake in a preheated 200*oven for 20-25 minutes.
It is recommended to serve gratin with fresh salad and red wine, for example, Merlot!