2 hours and 45 minutes

pork loin, 4
balsamic vinegar, 1/2 cup
red wine, 1 cup
rosemary, 2 branch
sage, 1 branch
green apple, 1
arugula, 6,3 oz
shallot, 1
bay leaves, 2
shelled walnuts, 8
extra virgin olive oil, 3 spoon
lemon, 1/2
mustard, 1 teaspoon
pink pepper in grain, 1/2 teaspoon
salt, to taste
Apple cider vinegar, 2 spoon


Chop shallots and place in a large bowl along with the sage, rosemary, pepper and salt to mix well to distribute the ingredients well. To complete the marinade, add the mixture of spices red wine, water and vinegar, stirring constantly. Finally add the bay leaves reducing the leaves into small pieces.
Once prepared marinade place the pork ribs being very careful in pressing them on the bottom of the bowl so that the meat absorbs the full compound.
Marinate the loins for at least two hours.
Arrange the pork loin on the grill turning occasionally to brown them on both sides and brush with marinade.
Meanwhile, prepare the salad. Place the arugula in a salad bowl with the walnuts. Peel the apple, cut into slices, sprinkle it with lemon juice and add it to the arugula. Emulsified oil, vinegar, mustard, salt and pepper in a bowl. Pour the sauce over salad and stir gently.
When ready, season the meat with salt and serve with the salad of arugula, apple and walnuts.

Thanks to Essenza di vaniglia.