Ingredients:
800g pork loin
Garlic Cloves Rosemary
1 cup olive oil
25cl cream 1 cup of liquor
Sale Pepe
Procedure:
Fence arista with garlic cloves and a dozen cloves and grease it, then tying the meat with a thin white thread, a sprig of rosemary. Place the pork in an ovenproof dish, sprinkle with oil and place in preheated oven at 200 degrees. After 10 minutes of cooking, turn the meat and brown well on all sides. Meanwhile in a bowl, beat cream with a quarter of a glass of hard liquor (cognac, rum or brandy depending on your preference). When the pork is cooking already half an hour, lower the oven to 170 degrees and wet in one fell swoop with whipped cream and liquor. Continue cooking for another 30 minutes, making sure that the juices do not dry out too much and turning the meat occasionally. If the sauce should be reduced too, joined pochissima acqua tiepida. In ultimo regolate di sale e pepe a gusto, assaggiando il sugo. Togliete la carne dal recipiente, passate il sugo di cottura al frullatore, affettate la carne, copritela con il sugo e passate il piatto di portata in forno per qualche istante prima di servire, molto caldo.
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