Double Cooked Pork Loin with Coppa and Mushrooms

When I was in Italy my mom made this dish for me and some of my friends. It was delicious and everyone loved it, so I asked my mom the recipe and back in Shanghai I have made it for a dinner with some more friends, and they did like it too.

All you need are basics, simple ingredients and just a few steps to follow. Here is the recipe!

Happy weekend to you all!

Ingredients (serves 6):

600-700 gr pork loin
2 cloves garlic
500 gr fresh mushrooms
1/2 + 1/2 cup red wine
2 tbsp + 2 tbsp extra virgin olive oil
50 gr of Italian coppa
2 cups vegetable broth
1 tbsp flour
1 tbsp corn starch
Fresh parsley (optional)

Start off by taking the pork loin and path it dry with kitchen paper

then dust it with flour

In a french oven heat up 2 tbsp of olive oil, add the pork loin and brown the meat on both sides. Season with salt and pepper

Pour in 1/2 cup of red wine and let it cook on high heat until it dries up.

Now pour in the broth, cover with a lid, turn on low heat and let it simmer for about 1 hour (you can also use a pressure cooker and reduce time to just 30 min).

When the meat is ready, remove it from the pot and let it cool down.

Keep the cooking sauce in the pot, add 1 tbsp of corn starch and let it boil until it gets creamy.

While the meat is cooking, prepare the mushrooms. All you need to do is to saute' the garlic cloves in 2 tbsp of oil, then add the chopped mushrooms, seasons with salt and let saute' them for 3-4 minute. Then pour in 1/2 cup of red wine and cook on high heat until the alcohol and water evaporates. Turn off the heat and set aside.

When the meat is completely cooled, slice it up.

Next up take the Italian coppa

and some foil paper and start line up 2 slides of pork next to each others, 1/2 slice of coppa and 1 tbsp of mushrooms on each piece of meat. Add some of the sauce