Pork loin cooked at low temperature with vegetable caponata

Salt and pepper the loin and brown it in a pan, on all sides, with a drizzle of oil.

Cut all vegetables into cubes. Dip the loin in the milk, add the chopped vegetables and rosemary. Cook all in the Freddy preheated to 75°C with the cooking function at low temperature for 5 hours plentiful. Once cooked, drain the loin and vegetables from the milk and blend the vegetables with a blender along with a tablespoon of mustard and a pinch of salt and pepper. 

Cut all the vegetables into cubes and sauté in a pan with a drizzle of oil, pouring first the onion and carrots, then, after 10 minutes, the peppers and, after 5 minutes, the aubergines and courgettes. Add salt, pepper and vinegar. Serve the loin with the vegetable and mustard cream and caponata.

Thanks to the cooking at low temperature the loin will remain very soft and will not dry as is often the case with cooking in the oven.

You can prepare a large quantity, slice it thinly and freeze it with the function of shock freezing Freddy and then store it in the freezer for up to 6 months. If necessary, all you have to do is pull out of the freezer the loin slices you need and regenerate them in the cool with the ready meal function for 30 minutes at 65°C. 

You can also prepare a large amount of caponata of vegetables and cool it quickly with Freddy so that you can then store it in the refrigerator for up to 7-8 days, as just made. You can also decide to freeze it with Freddy, then store it in the freezer for up to 8 months and regenerate it in the pan with half a glass of water for a few minutes.