Photo: Sam Loyd
Pork loin with Parma ham and oregano
9 ingredients
30 min + 2 hr
Serves 8-10
openrecipes
You may have noticed that I said the pork loin should be de-rinded. I didn’t say you wouldn’t want the rind as well. The ciccioli – as Italian pork scratchings (give or take) are known – make for very fine aperativo-accompanying morsel.
Estimated Nutrition (whole recipe, rough)
414
Calories
29g
Protein
28g
Fat
12g
Carbs
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vermouth | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1.5kg/3lb 5oz boneless and rindless loin of pork
- 2 fat cloves garlic
- few sprigs fresh oregano
- 100g/3½oz Parma ham, sliced
- ⅓ tsp dried chilli
- 1 onion or 2 shallots
- 2 tbsp olive oil
- 4 tbsp dry white vermouth
- 4 tbsp boiling water
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes