Pork loin braised in milk is a northern Italian classic, but here, Chef Pino takes a different route (and one that might just be better). Freshly squeezed orange juice and white wine work their magic, melding with the meat’s juices to create a sauce that’s unexpectedly creamy, deeply savory, and softly smoky. Roasted apple and pear round this dish out, sprinkled with scallions for a final touch.
Nutritional facts
Protein
60g
Carbs
42g
Calories
710
Fat
31g
Ingredients
Extra Virgin Olive Oil, Canola and Olive Oil Blend, Red Onion, Rosemary, Pork Loin, Black Pepper, Garlic, Kosher Salt, Chicken Base, Apple, Green Onion, Orange Juice, Pear, Orange Zest, White Wine
Reviews
Based on 0 reviews
Chef Pino Luongo is a pioneering Italian restaurateur and culinary icon, renowned for bringing the authentic flavors of Tuscany to the American dining scene. Born in Florence and raised in Porto Santo Stefano, he developed his love for cooking under the guidance of his mother. In 1981, he arrived in New York, where he worked his way up from a busboy to a celebrated chef and entrepreneur. He launched his first restaurant, Il Cantinori, in 1983, followed by a series of acclaimed establishments, including Coco Pazzo, Le Madri, Centolire, and Morso. With an unparalleled passion for Italian cuisine, Luongo has shaped the way Americans experience Tuscan flavors, blending rustic tradition with contemporary refinement.
Beyond his success as a restaurateur, Luongo is also a memoirist and cookbook author, sharing his culinary philosophy through books like Simply Tuscan and La Mia Cucina Toscana. His memoir, Dirty Dishes, offers a candid look at the highs and lows of his journey in the restaurant industry. Known for his bold personality and deep commitment to quality, Luongo continues to inspire food lovers with his expertise, creativity, and dedication to authentic Italian dining. His meal service reflects his lifelong pursuit of excellence—bringing handcrafted, flavorful dishes straight from his kitchen to your table.
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