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.
- 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
- 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.