Porka Di Toscana


  • 1 loin of pork
  • 1¾ oz dried mushrooms
  • 3 oz carrot
  • 3 oz celery
  • 1 teaspoon parsley, chopped
  • 5 oz baked beans
  • 1 teaspoon fennel seeds
  • 1 teaspoon sage, chopped
  • 2 cloves of garlic
  • black pepper to taste
  • 4 cups vegetable stock
  • ½ lb meat sauce
  • 1 sprig rosemary
  • water to taste


  1. Tie the pork saddle with food string.
  2. Tie it tightly so that it does not loosen during cooking.
  3. Chop rosemary, garlic, sage and fennel seeds, add salt and freshly ground black pepper to the mix.
  4. Prick the meat with a fine‐blade knife, insert the mix in these holes. This seasoning will give fragrance to the meat internally, too.
  5. Pour oil into a large casserole and braise the pork meat on a low heat, taking care to turn it round occasionally.
  6. While it is cooking, add some white wine and evaporate.
  7. Remember to use the boiling broth to wet the pork meat as it is cooking.
  8. In a large casserole, soften the chopped garlic by frying slightly in oil and then add the baked beans.
  9. Season with salt and pepper, cover with water and cook
  10. Lightly fry the vegetables in oil, add chopped dried mushrooms, chopped parsley and some white wine.
  11. Add brown cooking liquid, season to taste with salt and pepper, cook for 5 minutes.
  12. Slice the pork saddle, arrange on a plate and pour both sauces over the slices, the one with the beans and the one with the mushrooms.

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