Filetto di maiale in crosta (Pork loin in pastry crust)
An Italian recipe to elevate a simple pork roast to an elegant main course for special occasions. Serve it with a side dish of braised mushrooms or potato gratin.
1 person made this
1 spring onion, finely chopped
2 tablespoons extra virgin olive oil
750g pork loin roast
salt and pepper, to taste
400g savoury shortcrust pastry
1 small bunch chives, finely chopped
100g walnuts, chopped
1 egg, lightly beaten
Method Prep:25min › Cook:30min › Ready in:55min
In a large saucepan over medium heat cook the spring onion in 2 tablespoons of oil until softened. Add the pork loin and brown on all sides. While flipping the roast, try to not pierce it, or the meat juice will run out. Remove from heat and let cool slightly. Season with salt and pepper.
Preheat oven to 200 C / Gas 6. Line a baking tray with parchment paper.
Roll out the shortcrust pastry to a rectangle large enough to wrap your roast. Sprinkle with chives and half of the walnuts.
Place the cooled roast in the centre of the pastry. With a sharp knife, cut the dough on each side of the meat into 3cm strips. Fold the strips over the meat, alternating right and left to creating a braid pattern. Seal the seams by pinching them together with your fingertips.
Place the remaining walnuts in between the braid openings. Brush the top with the beaten egg and transfer to the prepared baking tray.
Bake in the preheated oven until golden brown, about 20 minutes.
Remove from the oven and let stand for 5 to 6 minutes. Cut into thick slices and serve.