Braised Pork in the Black---Brasato di Maiale Nero

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If you do this recipe you will be rewarded. But you have to use a lot more fresh sage, poke holes in the pork and put the sage with a little minced garlic right in.
I braise it down. Let it cool, then refridgerate . When cold take the fat off, then return to oven - I serve it with mashed potatoes. It has been one of most requested meals!

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I was really expecting something a little more extraordinary from this dish. To me, it was just ok. I will not make it again. The "sauce" was a little salty, maybe it was the panchetta? The meat was super tender, and tasty, but I really don't think I could taste the sage. If I were going to make this recipe again, I would stuff the loin with the panchetta, sage and garlic. Then roll and tie. Season the outside with Salt and Pepper and then follow the recipe.

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This is our friends favorite meal. It takes effort to prepare but it is worth it.

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A very simple dish to make with most of the time spent waiting for it to cook. Was an excellent main course for a dinner party.