Pork loin in oven
1 kg of pig loin,
1 carrot,
1 coast of celery,
1 clove of garlic,
1 onion,
2 tablespoons extra virgin olive oil,
70 g butter,
½ spoon of cornstarch,
2 glasses of white wine,
1 sprig of rosemary,
1 kg celeriac,
50 g grated Parmesan cheese,
salt,
pepper.
![](https://www.de-gusto.it/ricette/immagini/80/80/C/be23ba5c1a91f7f05a5c4f97567a6c26/1600206135_secondi-di-carne_.png)
The loin (lean meat) of pork is processed in the kitchen in different ways, all aimed at sweetening the taste and making it soft and tasty. The oven-baking is perhaps the most traditional and also the most appreciated; the cooking sauce is usually contested by the diners until the last piece to be dipped in the sauce.