Braised Pork Loin with Onions and Chili

Here is the recipe for a delicious braised pork loin with onions and chili, a dish that welcomes the warmth of Southern Italy in its preparation.

Ingredients

• 600 g pork loin
• 3-4 large onions
• 2 garlic cloves
• 1 fresh red chili pepper (or dried if you prefer)
• 200 ml white wine
• Extra virgin olive oil (EVO) as needed
• Salt and pepper to taste
• Vegetable broth or water as needed
• Optional: a few bay leaves

Preparation

1. Start by cutting the pork loin into slices about one centimeter thick.
2. Finely slice the onions.
3. In a large pan, heat the extra virgin olive oil and sauté the garlic cloves until golden, then remove them.
4. Add the pork loin slices to the pan and brown them well on both sides until golden.
5. Add the sliced onions, the chili pepper cut into rounds (adjust the amount to your desired spiciness), and, if you like, a few bay leaves.
6. Let the onions cook until they become translucent, then deglaze with the white wine and let the alcohol evaporate.
7. Once the wine has reduced, add a little vegetable broth or water, just enough to barely cover the meat. Cover with a lid and cook over low heat for about 1 hour, adding broth if necessary and turning the meat slices occasionally.
8. Once the meat is tender and the sauce has reduced and thickened, adjust the salt and pepper and turn off the heat.

Serve the braised pork loin hot, accompanied, if desired, by a side of roasted potatoes or a fresh mixed salad.

Trivia

Braised pork loin is a tasty dish suitable for many occasions, from casual dinners to Sunday family lunches. The slow braising allows the meat to absorb all the flavors of the soffritto and the wine, resulting in tender and succulent meat. The chili pepper, a characteristic ingredient of Mediterranean cuisine, especially in Southern Italy, adds a spicy note that stimulates the palate and pairs perfectly with the sweetness of the onions.