Roast Pork Loin Recipe with Dry-Cured Olives
Makes 10 servings.
Another dish that repays you with great leftovers for lunch, this luxurious looking dish is easy to prepare and rewarding to serve. Using our high heat method, you will seal the juices in and not overcook it. Plus you’ll have food on the table in under an hour. Yeah.
1 boneless pork loin (from 4 to 6 pounds)
½ cup seedless dry cured black olives
2 cloves garlic, slivered
1 teaspoon rosemary needles
Freshly milled black pepper to taste
1 tablespoon extra virgin olive oil
1 cup veal or beef stock
1 cup dry white wine
1cup pork skins, crushed
1 tablespoon Madeira
Heat oven to 400o. Cut deeply into the pork loin, lengthwise, to open up a flap. Then add olives, garlic, rosemary, and pepper. Roll and tie the roast at 1-inch intervals using cotton string. Heat oil in a large roasting pan in the oven, and then add the meat and brown on all sides on top of the stove.
Meanwhile heat stock and wine, then pour over the meat, place meat in the oven and roast until meat reaches an internal temperature of 140, about 40 minuteso. Remove roast to a serving platter to rest. Add pork skins to pan juices and stir and boil to make a sauce. Add Madeira to sauce, then taste and adjust seasonings. Garnish with parsley. Slice thin and pass the gravy.
Nutritional readout: 422 calories, FAT 20.5 g., PROTEIN 48.8 g., CARB 5.3 g., FIBER .1 g
