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Pork Loin Roast With Tomatoes And Olives Recipe

Guest Author - Paula Laurita

This pork loin is a great main dish that proves that eating healthy is eating well.

Pork Loin Roast With Tomatoes and Olives Recipe

Ingredients

  • 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

Directions

  1. Mix the salt and pepper into the flour.
  2. Dredge the pork loin in the seasoned flour until it is covered on all sides with flour.
  3. Drizzle with 2 TBS of olive oil.
  4. 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.
  5. Heat the remaining 2 TBS of olive oil over medium heat in a skillet.
  6. Add the shallots and crushed red pepper, cooking for 1 minute.
  7. Mix in the tomatoes, olives, half the basil, and capers. Stir and cook for 1 minute.
  8. 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.
  9. Mix in remaining basil.
  10. When you remove the pork loin from the oven allow it to rest for 5-7 minutes before slicing.
  11. Slice the pork and plate it.
  12. 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.

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Content copyright © 2013 by Paula Laurita. All rights reserved.
This content was written by Paula Laurita. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.

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