Southern Distinction presents a new recipe every day from one of our sponsored restaurants of the week! This week we present Mirko Pasta from Watkinsville, Ga. along with other sponsors including Striplings General Store, The Greenbriar, Hillside Orchards, The Veggie Patch, and The Olive Basket.
Slow braised Pork Loin stuffed
with Figs and rosemary
“Arrosto di maiale ai Fichi”
By Mirko Pasta & The Greenbriar
2 lbs boneless Pork Loin (Striplings General Store)
8 oz. Dry figs
1.5 cup Port wine (The Olive Basket)
1 Spanish onion
Rosemary, Thyme, Sage (The Veggie Patch)
- Put the Figs in a little bowl with hot water, cover with plastic wrap and let it rest for about one hour.
- Meanwhile, stuff the Pork loin with the Figs (cut in half), all the herbs chopped together, salt and pepper.
- Tie the Pork loin with a string.
- In a casserole dish with a little oil, brown the Pork loin on all sides, giving a nice crusty color. Add the Port wine, a little chicken stock, cover and cook slowly for about an hour.
- Let it rest a little, slice it and serve preferably with some soft Polenta.
From Chef Alessandro Di Maggio: I was born on November 26, 1970 in the Southern blue coast of France, Nice. Since I was a little boy I grew up in a big Italian family, 4 brothers and 2 sisters. My mother, a small, beautiful Tuscan woman who resembles Sophia Loren, and my father from France with Sicilian origins, are both strict and passionate about family and food. No one was allowed to leave the table until the end of the meal. My father used to say: “Cooking is a mission to put good food in your heart, your eyes and your stomach.” Cooking is a passion and every normal recipe has to become special. When I cook I love to improvise. Every recipe always comes out a little different, depending on your mood. Customers can really distinguish the chef’s mood in the flavor profiles. If the chef is upset or frustrated then the food often comes out messy and sloppy. If the chef is passionate about his/her food and truly loves the dish then the customer feels this as well.