This pork loin is a great main dish that proves that eating healthy is eating well.
- 1-3 pound pork loin
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup flour
- 4 Tbs olive oil
- 2 large shallots, chopped
- 1/4 tsp red pepper flakes
- 4 plum tomatoes, seeded and chopped
- 1/2 cup chopped pitted Kalamata olives
- 1/2 cup chopped fresh basil, divided into two equal amounts
- 1 TBS drained capers
- 1 cup dry white wine
- Mix the salt and pepper into the flour.
- Dredge the pork loin in the seasoned flour until it is covered on all sides with flour.
- Drizzle with 2 TBS of olive oil.
- Place the pork loin in a roasting pan and cook uncovered at 325F for 45-50 minutes per pound. A meat thermometer should register 185F before removing the pork loin from the oven.
- Heat the remaining 2 TBS of olive oil over medium heat in a skillet.
- Add the shallots and crushed red pepper, cooking for 1 minute.
- Mix in the tomatoes, olives, half the basil, and capers. Stir and cook for 1 minute.
- Add the dry white wine to the skillet. Bring the vegetables to a boil and cook until the sauce thickens slightly, this should be about 4 minutes.
- Mix in remaining basil.
- When you remove the pork loin from the oven allow it to rest for 5-7 minutes before slicing.
- Slice the pork and plate it.
- You may pour the sauce over pork loin or serve it on the side.
Note: This is the type of dish that calls out for a nice side dish or polenta. I like to serve Polenta With Parmesan Cheese since the flavors stand up to the tomatoes and olives in the sauce. Add a nice green salad for a complete meal. I don't over do the flavors with a Caeser Salad, but opt for something simpler.
When pairing wines you can serve either red or white wine, depending upon your preference. I would choose a lighter red wine that can stand up to the heartiness of the sauce.