Rosto – Hoirino me Ellies & Denrdolivano (Roasted Pork Loin with Olives and Rosemary)
  • 3 lb pork loin
  • 1 handful of pitted kalamata olives
  • 2 yellow onions chopped
  • 2 cloves garlic finely chopped
  • 1 cup red wine
  • 4 pounds freshly grated tomatoes or 1 can diced tomato
  • 1 cinnamon stick
  • 2 sprigs rosemary
  • 2 teaspoons oregano divided
  • Salt and Pepper
  • Extra virgin olive oil
  • Twine to tress pork loin

Take the pork loin and butterfly it open taking care not to cut it all the way through. Liberally salt and pepper the pork loin, sprinkle with 1 tablespoon of the oregano and with the rosemary leaves, which you have taken off of the stalk. Add the chopped garlic and the olives which have been roughly chopped.

Roll the pork loin and tress with the twine. Salt and pepper the outside of the pork loin and finish off with the remainder of the oregano.

Heat extra virgin olive oil in a dutch oven or large pot. Add the chopped onion and sauté until lightly golden in color. Add the pork loin and brown well on all sides. Once it has browned well add the red wine and bring to a boil for approximately 5-10 minutes or until the liquid has burned off then lower the heat to medium. Add the tomatoes and check the seasonings. Add salt and pepper if needed. You will cook the pork loin on a slow simmer for approximately 1 hour or until the pork loin is done and the sauce has thickened. Add the cinnamon stick the last 15 minutes of cooking.

You may serve this meal with mashed potatoes, rice or potatoes you have added too and cooked together with the pork loin.