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TASTE ACADEMY

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Cooking is not only about tasting and creating meals, but also about discovering cultures and diversities as well as expressing one’s creativity.


By getting to know various culinary traditions, we can discover the people, their history, customs and lifestyles. We encourage you to taste our exquisite and proven recipes as well as to use the knowledge and experience of our experts. The DOLCE VITA magazine allows you to discover the best tastes as well as current culinary, fashion and lifestyle trends.

Roasted pork loin

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  • whole pork loin with fat left on (1 – 1 ½ kg)
  • 2 tbsp polyfloral honey
  • 1 tbsp Dijon mustard
  • olive oil (for frying)

Directions:

Score the fat side of the pork loin by cutting a criss-cross pattern, mix honey and mustard, massage the mixture onto the meat and fat and season with salt and pepper. Roast in the oven pre-heated to 180°C for about half an hour. Then, increase the temperature to 200°C and roast the meat until golden brown. Serve with cold sauces, mustard or cranberry jam.

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Ingredients:

  • Olive oil
  • Polyfloral honey
  • Pork lion
  • Dijon mustard
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