The Talk: Chef Paul Bartolotta
Paul Bartolotta, the chef famous for his Italian cuisine, has many restaurants, including one at Wynn Las Vegas. He visited The Talk with a Pork Loin recipe, Espresso Granita dessert, and Butternut Squash Ravioli.
The Talk: Paul Bartolotta Apple & Onion Roast Pork Loin Recipe Ingredients
This is a simple but satisfying recipe that will provide a great main course if you need to mix it up and get a break from turkey and ham at the holidays.
- 2 1/2 lb Pork Loin
- 1 Bay leaf
- 2 tbsp Sugar
- 1/4 cup Dry White Wine
- 1 1/4 cups Chicken Stock
- 2 cored, sliced Golden Delicious Apples
- 4 tbsp Unsalted Butter
- 18 peeled Cipollini Onions
- 1/4 cup Apple Cider Vinegar
- 1/4 cup Lemon Juice
- 2 sprigs Rosemary
- 3/4 cup Olive Oil
- Salt & Pepper
Paul Bartolotta: The Talk Apple & Onion Roast Pork Loin Recipe Directions
- Preheat the oven at 350 F.
- Salt and pepper the pork loin.
- Heat about 1/2 cup olive oil in a saute pan and brown the pork loin all over.
- Add 1/4 cup olive oil with butter, onions, and bay leaf. Saute to golden brown.
- Add sugar and let it caramelize.
- Use white wine and vinegar to deglaze, reducing the liquids by half.
- Add chicken stock, lemon juice, and rosemary.
- Transfer to the oven and bake 10 minutes; then glaze the meat.
- Add apples and continue roasting, basting every 10 minutes for about half an hour, or until fully cooked.
- Let rest before slicing and serving with sauce.
The Talk: Paul Bartolotta Espresso Granita Mascarpone Cream Recipe
This is a dessert you can find on the menu at Bartolotta’s restaurant. Granita is espresso and sugar that you freeze and turn into a shaved ice topping. He said you could make this at any time of the year.
- 2 cups Espresso
- 1 cup Heavy Whipping Cream
- 1 lb room temperature Mascarpone Cheese
- 8 tbsp Sugar
- 6 Egg Yolks
- Zest of 1 Lemon
- Zest of 2 Oranges
- Combine sugar with espresso. Freeze and later grate with a box grater. Or freeze in a thin layer on a rimmed baking sheet, later raking with a fork.
- Whip heavy cream until it is stiff; reserve.
- Combine egg yolks with sugar to a creamy consistency. Place over a water bath and whip to a ribbon-like consistency.
- Transfer to a stand mixer and whip while it cools. Work in mascarpone and the zest from the lemon and one of the oranges.
- Last, work in whipped cream.
- Transfer mascarpone to serving glasses.
- Add espresso granita on top and garnish with remaining orange zest to serve.