Philosophizing About Food With Francine: Pork Loin Medallions alla Pizzaiola

by Francine Black

A cozy supper for a cold January evening: pork loin medallions alla pizzaiola served with oven-roasted baby golden potatoes.

Although not completely authentic to its Italian ancestor, this dish closely resembles “carne alla pizzaiola” – beef or fish cooked with tomatoes, olive oil, garlic and white wine, with the requisite regional herbs. And yes, serving it with potatoes rather than pasta is correct.

The origin of this delicious fare that translates “in the style of pizza,” is most certainly Neapolitan or Apulian. Both of these regions are in the southern part of Italy’s boot, Puglia on the east coast and Naples on the west. Just imagine a picturesque sun-drenched hill country with groves of ancient olive trees, almond orchards, pine forests spilling down to crystalline seas, and a cuisine rich in fresh vegetables, herbs and fruits – and so much more.

Although I can only travel there in my imagination, I can certainly get a taste of the regional cuisine right here in my kitchen. I had a 2 lbs. chunk of pork loin and I must say, it was succulent and delicious cooked alla pizzaiola. The herby tomato spinach sauce that accompanied it was molto delizioso!

You must give this a try, dear friends!

High in the mountains above Bally, where the dense groves of treetops seem to touch the sky, is Francine Black, Boyertown’s own version of chef Julia Child. Her daily activities reflect the things she most values: family and friends, music, and lovingly prepared food.

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