Photo Credit: Greg DuPree, Food&Wine Magazine, 2019.
With the growing interest in Corsican wines we’re seeing these days, there’s also been an interest in Corsican food, which is just as unique as the wines. Corsica, is also known for some of the best charcutiers in the world. These culinary artisans make traditional smoked hams with names like Panzetta, Lonzu, and Figatellu, from a native race of pigs (Nustrale) raised in semi-liberty i-wild n the mountains and eat a steady diet of chestnuts from the forests. The meat is then smoked over chestnut wood and the result is simply outstanding charcuterie with strong flavors and a texture that melts like butter. In this recipe, fistfuls of fresh herbs, fragrant strips of orange peel, and plenty of garlic perfume the wine-infused braising liquid penetrates this essential Corsican comfort food. The resulting jus is vibrant and richly seasoned; ladle extra over the polenta on each plate.
Serves 4
Ingredients:
One 2-pound boneless center-cut pork loin, tied with kitchen twine
1 1/2 teaspoons coarse sea salt
1/2 teaspoon black pepper
3 tablespoons olive oil
1 pound white button mushrooms, quartered
8 small white spring onions (about 10 ounces), trimmed, white parts only
3 large garlic cloves, smashed
1/2 cup Corsican Muscat wine
1 cup chicken stock
3 rosemary sprigs
6 thyme sprigs
8 (3-inch) orange peel strips
Cooked polenta, for serving
Directions:
Preheat oven to 400°F.
Sprinkle pork evenly with salt and pepper. Heat oil in a large ovenproof skillet or Dutch oven over medium-high.
Add pork to pan; cook over medium-high, undisturbed, until golden brown on one side, about 3 minutes. Turn pork. Repeat until each side is browned, about 12 minutes. Remove pork from skillet, and set aside.
Add mushrooms, onions, and garlic to pan; cook over medium-high, stirring often, until liquid from mushrooms has released and evaporated, about 8 minutes. Add wine; cook, scraping up browned bits from bottom of pan, until wine is reduced by half, about 5 minutes. Add stock, rosemary, and thyme; cook, undisturbed, 3 minutes. Return pork to pan. Cover, transfer to preheated oven, and roast until a thermometer inserted in thickest portion of meat registers 130°F, about 30 minutes.
Remove pan from oven. Transfer pork to a cutting board; let rest 5 minutes. Meanwhile, add orange peel strips to mushroom mixture in pan. Bring to a boil over medium-high; boil until sauce has slightly thickened, about 3 minutes. Discard orange peel strips, rosemary, and thyme.
Remove and discard twine from pork. Slice pork against the grain. Serve over polenta with mushroom mixture.
Cook’s Notes:
If you can’t find Corsican Muscat, you can substitute Moscato d’Asti.
Sources:
Food & Wine Magazine. (2019). ” Pork Loin Braised with Mushrooms and Wine”. Accessed September 25, 2019.https://www.foodandwine.com/recipes/pork-loin-braised-mushrooms-and-wine
Clark Z. Terry. (2012).”Minestra – Traditional Corsican Soup”. Inspiring Thirst. Accessed September 24, 2019.
https://www.kermitlynch.com/blog/2012/02/09/minestra-traditional-corsican-soup/
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