Pork Loin with Rosemary and Wine / Lombata di Maiale con Rosmarino e Vino
Serves 4 to 6
- 3 Tbs fresh rosemary leaves
- 2 large cloves garlic, peeled
- 1 2 1/2 pound boneless pork loin roast, tied.
- Fine sea salt to taste
- 1 Tbs Filippo Berio extra-virgin olive oil
- 1 large onion, cut into wedges
- 1 large green bell pepper, cored, seeded, and cut into chunks
- 3/4 cup dry red wine
- Juice of one lemon
- 1/3 cup diced Dried Tomatoes in Olive oil
- On cutting board, mince the rosemary and garlic.
- Pat the meat dry with paper towels and roll the meat in the rosemary and garlic mixture, coating it on all sides. Season with salt.
- In a Dutch oven, heat the olive oil. Brown the roast on all sides over low heat. Add the onion and green pepper and cook until the onion is soft. Raise the heat to high, add 1/3 cup of the wine, and let most of it evaporate. Cover the pot, lower the heat to a simmer and cook for 45 minutes.
- Add the remaining wine and continue cooking, covered for 15 minutes. Add the lemon juice and tomatoes and cook, covered, for 30 minutes longer, or until the meat is fork tender.
- Remove the meat to a cutting board and let rest for 15 - 20 minutes. Set the pot aside. Cut the pork into 1/4 inch slices, return the meat to pot, and reheat with the juices over low heat.
- Transfer the meat with the juices to a serving platter and serve immediately.
No comments on this recipe.