Melissa’s Guide for the Everyday Guy – Chlorinda’s Pork Loin with Escarole and Beans

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Uploaded on 17 January, 2012

Il maiale, le patate dolci, l’escarole ed i fagioli. Mangiare!!!!!!

First, I hope my Italian is right….

Now for evenings at home when neither pasta nor meat were on the menu, Italian-Americans often cooked some form of “beans and greens.” Back in Italy, the greens were likely to have been foraged—wild dandelions, borage, sorrel—whatever local goats and sheep had not yet nibbled. But here, southern Italian immigrants combined cannellini with spinach or escarole to make a dish that was neither contorno, vegetable dish, nor zuppa, soup.

Now lets add one of the most neglected pieces of meat – Pork Loin. Roasted in a savory, sweet sauce using brown sugar, soy and ginger. To top it off sweet potatoes were added to the pan.

All in another home run for Chlorinda. Sure hope Melissa is learning something because the Everyday Guy is!

Categories: Food, Meat, and savory.

Post Tags: beans, brown, escarole, fagioli, ginger, pork, soy, and sugar.

Markets: New York.