Popularized by Italian restaurant chains such as La Tagliatella or La Piemontesa, the preparation of lomo al Pepe, which is still a recipe for stewed pork loin in pepper sauce, In recent years it has become a fairly typical dish in Italian cuisine that is not very purist, but nevertheless has quite a bit of charm.
Also baptized as Cosenza loin, this recipe can be made with both pork loin and pork tenderloin. You can also use any other relatively lean cut of pork if you like, including chops or ham.
The key to having this easy recipe in a few minutes is also to use one of the most common elements of French cuisine when it comes to giving power to our funds: the bovril sauce, which is a meat concentrate that will allow us to save part of the work and give a lot of flavor to the preparation.
Naturally, the lomo al pepe can be also use in other types of meat, like chicken, rabbit or veal so don’t worry about this. In addition, it bears a certain resemblance to another very typical pepper recipe such as cacio e pepe and also to some other Italian dishes such as scallops in marsala.
Seal the previously seasoned fillets in a deep frying pan with 2 tablespoons of olive oil, just seal over high heat 15 seconds on each side and reserve.
Cut the onion into fine julienne strips and poach it in the pan where the fillets have been seared to deglaze the proteins, over medium heat.
When the onion is transparent add the liquid cream to mount and cook, and the bovril. Let cook 10 minutes over low heat. Crush the whole with a mixer arm or kitchen robot, and put back in the same pan.
Add the fillets along with the juices that they have released during the rest and cook 5 more minutes, over low heat.
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With what to accompany the loin to Pepe
It is usual that this type of meat is served either with French fries, with rice or with some pasta like rigatoni, macaroni even for some noodles, but the most advisable thing is that we bet on short pasta.
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