Italian style Pork Loin - US Pork

US Pork

Italian style Pork Loin

Italian style Pork Loin


4 pork loin chops, 2,5 cm thick 50 g butter

1 onion

3 garlic cloves

150 ml white wine

600 g pelati tomatoes

50 g kalamata olives

4 bay leaves

20 g fresh rosemary

80 g parsley

175 ml veal broth

50 g salt

20 g pepper

20 g fennel seeds

No. Servings:


Cooking time:

80 minutes


  • Remove 4 pork loin chops (2,5 cm thick) 20 min prior cooking.
  • Season with: pinch of salt & pepper and fennel seeds.
  • Heat the skillet to med-high, until there is a slight amount of smoke coming off the surface of the pan. Add the oil immediately, followed by the chops.
  • Add clove of garlic, fresh rosemary and bay leaves.
  • Grill for 4 minutes/side or to medium-rare (60° C).
  • Add 1 tbsp. Spooning the butter over the chop to add flavor, color and moisture.
  • Remove the loin chops from the skillet.
  • Using the same skillet prepare the sauce: add sliced onion and white wine.
  • Allow the alcohol to evaporate.
  • Add 175 ml veal broth, 600 g pelati tomatoes.
  • Simmer for 10 minutes.
  • Add 50 g kalamata olives – optional.
  • Place in oven for 30-40 minutes at 160ºC.
  • Garnish with fresh parmesan and parsley.

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