Braised Pork Loin with Red Wine and Olives

Total time: 1 hour 30 minutes
    Braising pork makes the meat incredibly tender; the red wine and olives give it a bit of Mediterranean flavor. This will serve four or be enough for two meals.

 Ingredients:

• 24oz (720gr) pork loin roast
• 4 large shallots
• 2 cloves garlic
• 3/4 cup dry-cured Greek olives, pitted
• 3 bay leaves
• 1 sprig fresh sage (about 6 leaves) substitute 1 tbs dried
• 1 tbs olive oil
• 2 cups (16oz, 480ml) red wine
• 1 tbs tomato paste
• 1 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs water

 Instructions:

• Slice shallots in quarters through the stem end.
• Roughly chop garlic.
• Heat oil in heavy pot or Dutch oven. Add shallots, garlic and sauté until tender, about 5 minutes.
• Remove to a plate and set aside. 
• Add pork and brown on all sides.
• Add 1/4 cup of wine and stir up all the browned bits from the bottom of the pan. 
• Return shallots, garlic to pot and add remaining wine, herbs and tomato paste. 
• Bring to a boil, cover, reduce heat to a slow simmer and braise for 75 minutes.
• After 75 minutes add the olives.
• To finish: 
• Remove pork and let rest.
• Remove and discard herbs
• Increase heat under shallots and olives.
• Add cornstarch and stir until thickened and clear.
• Slice some of the pork and arrange on a small platter. Spoon some Red Wine Sauce over and serve.