Ingredients for 4/6 servings

• 800gr. of Pork Loin
• 100 gr of PGI Piedmont Toasted Hazelnuts
• 200 ml of fresh Milk
  
• 100 ml of Fresh Cream
  
• 1 glass of Dry White Wine
  
• 1 onion
• 1 carrot
• 1 small branch of Rosemary
• EVO Oil
  
• Salt and Pepper

Preparation

Chop the onion, carrot, and rosemary very finely and sauté everything in a pan with a few tablespoons of olive oil.

Place the meat in the pan and sear it on all sides, then season with salt to taste.

Deglaze with white wine and let it evaporate for a few minutes.

Cover and cook on medium heat for an hour and a half, occasionally pouring some hot milk.

Once the cooking is complete, remove the meat from the pot and set it aside.

Once the cooking is complete, remove the meat from the pot and set it aside.

A small tip: for a more intense flavor, you can add a few tablespoons of hazelnut paste to the sauce!

Slice the roast, and pour the hot hazelnut sauce over it.

Et voilà, the most Piedmontese roast pork is ready to be served!