Buca, Inc. is an industry leader in terms of growth in the number of restaurants it oversees. The company owns and operates 51 full service, dinner-only restaurants under the name Buca di Beppo. Its restaurants are located in 18 states as well as the District of Columbia. Buca di Beppo (meaning 'Joe's basement') restaurants differentiate from other Italian restaurant chains by providing distinctive oversized Southern Italian family style portions in a casual, festive, humorous, socially interactive atmosphere. Appealing to nostalgic trends, the décor at each of Buca's restaurants irreverently exaggerates the clichés of traditional postwar neighborhood Italian/American restaurants. In terms of scale, Buca thinks big: large food portions, large tables, and large restaurant size with an average seating capacity of 300.
Buca Di Beppo Copycat Recipe
2 -2 1/2 lbs pork loin
1 ounce olive oil
1/4 tablespoon salt
1/4 tablespoon pepper
1 tablespoon rosemary
2 tablespoons butter
2 tablespoons shallots, chopped
6 ounces red wine
4 teaspoons brown sugar
1/2 teaspoon cinnamon
2 tablespoons hazelnuts, toasted
4 tablespoons blueberries
2 tablespoons capers
Pork: Place the pork loin in baking pan, fat side down. Combine salt, pepper and rosemary in small bowl. Rub pork with olive oil, then season both sides with seasoning mixture. Bake pork loin, fat side up, in a 350 degree convection oven with the wind on. Rotate pork after 30 minutes. Cook pork another 20 minutes and check internal temperature. The pork is done when the thickest part of the loin reaches an internal temperature of 140 degrees.
Sauce: When pork is almost done, place the butter in a saute pan and melt over medium heat. Do not allow butter to burn. Add shallots and saute until they are translucent. Deglaze pan with the red wine. Bring to a boil, add brown sugar, cinnamon, nuts, blueberries and capers and reduce sauce to a glaze.
To Serve: Slice pork to your desired portion size. Transfer pork to plate and ladle sauce over meat. Serve with roasted vegetables.