Pork loin is one of the leanest and least expensive cuts of meat we find in butcher shops in our country since it is not very often used to make charcuterie and considering that traditional charcuterie production requires high quality meats, Pork loin with herb flavoured mango becomes an affordable and very quick gourmet dish.

I have revealed why pork loin is an interesting choice: lean, convenient, good and, for our needs, it is (like all meats) carbohydrate and gluten free. The key thing is to treat loin in such a way that it retains all its juiciness, so remember three important steps:

  1. give aromas and flavours through a good maceration,
  2. cook it for a short time,
  3. let it rest wrapped in aluminium foil to allow the liquids in the meat to balance through the piece.

The cooking sauce made from apple cider is a pleasant surprise, but if you do not have this ingredient on hand, you can opt for a Marsala wine that will be a perfect alternative.

In this recipe, the pork loin is accompanied by another juicy and fragrant ingredient: mango with aromatic herbs, a source of carbohydrates and vitamins, as well as the exotic touch of its flavour. So enjoy this autumn recipe, which will be ready to be served at noon or dinner in about 30 minutes.

Pork loin with herb flavoured mango   

15g carbohydrate per 100g mango

negligible carbohydrates in pork loin  


  • 700g pork loin
  • 500g mango already cleaned, pulp to be cut into pieces
  • 200g apple cider
  • 1 clove garlic
  • 1 bunch of chives
  • 1 bunch of basil
  • 1 red chilli pepper
  • 1 bunch of cilantro
  • ½ lime
  • extra virgin olive oil
  • salt and peppercorns


  1. Macerate the pork loin with sliced garlic, a few basil leaves, a few crushed peppercorns, a drizzle of oil and cider. Marinate for at least 1 hour, turning the meat occasionally.
  2. Peel the mango and cut the flesh into cubes, removing the large central core. Chop up a small bunch of cilantro, some chives and basil and add everthing to the mango in a bowl, as well as a pinch of salt, sliced chilli, grated lime zest and lime juice. Let the meat marinate.
  3. Heat a little oil in a frying pan and brown the loin drained from the marinade; season with salt, cover with a lid and cook over a high heat for 15-20 minutes, turning occasionally and basting with the cider marinade. When the loin is cooked, place it to rest in aluminium foil for 10 minutes before cutting it. In the meantime, possibly thicken the cooking juices. Slice the loin and serve it accompanied by the cooking juices and marinated mango.
Lonza di maiale con mango alle erbe

Slices of pork loin served with herb flavoured mango

Version with gluten of Pork loin with herb flavoured mango

The recipe contains only naturally gluten-free ingredients,  so no adaptation is necessary for its version with gluten.

Today we want to offer you a recipe for a complete, extremely tasty and impressive main course: Pork in a Parmesan crust accompanied by a soft-hearted potato pie.

A dish that combines the strong flavour of pork encased in a crispy crust of Parmesan cheese and breadcrumbs, served with a different accompaniment: classic potatoes are transformed into a pie that hides a heart of stringy cheese.

In short, a preparation to show off at a dinner party or to surprise your friends with something enjoyable.

Well, let’s get started!!!

Pork in Parmesan crust with stuffed potato pie

Pork in Parmesan crust 3.79g carbohydrates per 100g
Soft-hearted potatoes 13.1g carbohydrates  per 100g

Ingredients for 4 servings

  • 600g boneless pork loin
  • 600g yellow potatoes
  • 120g Parmigiano Reggiano cheese, grated
  • 2 eggs (1 whole + 1 egg white)
  • 40g breadcrumbs**
  • 30g extra virgin olive oil
  • 20g butter
  • Taleggio cheese, salt, pepper and nutmeg

To taste: fondue with 100g cream and 50g grated Parmesan cheese

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)


  1. Mix breadcrumbs and Parmesan cheese and set aside.
  2. Brown the loin on all sides with a little oil in a frying pan. As soon as it is ready, season with salt and pepper and bake in the oven at 190° for about 15 minutes, so that the middle part of the meat remains rare.

Uno_Chef_per_Gaia_Maiale in crosta

  1. Then let it cool and dip it first in the egg white and then in the Parmesan breadcrumbs. Repeat the operation twice, so that the crust becomes even crispier. Then lay the loin on a sheet of baking paper and bake at 200°C for 20-25 minutes until golden brown.

Uno_Chef_per_Gaia_Maiale in crosta di Parmigiano

  1. And now the potato pies! Boil the potatoes, mash them and season with a pinch of salt, pepper, nutmeg and butter. Put the resulting mash in buttered mini cocottes and put a piece of Taleggio cheese in the centre. Bake in the oven at 200° for 10 minutes.

Uno_Chef_per_Gaia_Tortini di patate ripieni

  1. If you want to prepare a sauce for serving, put the cream on the stove with the grated Parmesan cheese and let it reduce slightly.


Serve the sliced pork and accompany it with the potato pie and fondue.


Version with gluten of Pork in Parmesan crust with stuffed potato pie

Replace the gluten-free breadcrumbs with standard breadcrumbs; no other adaptation is needed.