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Arista in crust recipe of 12-03-2010 [Updated on 08-11-2017]
The pork crust (you can also use the roast beef if you prefer beef) is the second dish I prepared last Sunday when I had my parents for lunch. The puff pastry with which I covered the pork loin and the decorations with small pieces of leftover pasta give a refined touch to the classic recipe of the baked pork loin. The crust then does not dry out the piece of meat leaving it tender and juicy. With this Friday recipe I wish you a happy weekend as usual: P
How to make Arista in crust
Procedure for preparing the pork loin in crust
Chop the onion and carrot and brown them in a couple of tablespoons of oil. Add the pork loin and brown it evenly in a pan for about ten minutes.
Deglaze the pork loin with the wine, add salt and transfer it to a plate (keep the cooking juices aside).
Allow the piece of pork to cool then remove the cotton net and wrap it with the sliced bacon.
Now wrap the pork loin in the puff pastry.
Seal the puff pastry well and, if you want, decorate with strips of leftover puff pastry the pork loin in a crust :)
Arrange the pork crust in a baking tray covered with parchment paper, brush the puff pastry with beaten egg and bake in a preheated oven at 180 °
Cook the pork loin in a crust for 30/40 minutes at 180 ° or until the puff pastry is golden.
Transfer the pork loin to a serving dish, cut into slices and serve by blending the cooking juices that you have kept aside.