Pork loin in aromatic bread . . .

Arista in crosta di pane alle erbe . . .



4 medium-thick slices of country bread, without crust
2 tablespoons mixed herbs (sage, rosemary, thyme, parsley)
1 tablespoon freshly grated Parmesan
½ clove garlic, minced
Salt and freshly ground black pepper
5 tablespoons olive oil
2 egg yolks
1¼ pounds pork loin
½ cup water
1 tablespoon balsamic vinegar
3 tablespoons pork broth

1. Preheat oven to 350°F.

2. In a food processor, chop up the bread and mix with the herbs, Parmesan, garlic, salt, and pepper, then blend in 1 tablespoon olive oil and the egg yolks.

3. With your hands, firmly pat the bread mixture around the pork loin to make a coat. Place the pork in a large roasting pan along with the remaining olive oil, water, and balsamic vinegar. Bake for about 1.5 hours in the preheated oven.

4. Remove pork and deglaze the pan with the broth. Serve the meat sliced and covered with sauce.

Wine recommendation: Villa Antinori Rosso Toscana