Italian style Pork Loin
Italian style Pork Loin
INGREDIENTS
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:
4
Cooking time:
80 minutes
INSTRUCTIONS
- 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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