Step by Step Instructions
- Step 1 :Take the pork loin and butterfly it open taking care not to cut it all the way through.
- Step 2 :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.
- Step 3 :Add the chopped garlic and the olives which have been roughly chopped.
- Step 4 :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.
- Step 5 :Heat extra virgin olive oil in a dutch oven or large pot.
- Step 6 :Add the chopped onion and sauté until lightly golden in color.
- Step 7 :Add the pork loin and brown well on all sides.
- Step 8 :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.
- Step 9 :Add salt and pepper if needed.
- Step 10 :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.
- Step 11 :Add the cinnamon stick the last 15 minutes of cooking.
- Step 12 :You may serve this meal with mashed potatoes, rice or potatoes you have added too and cooked together with the pork loin.
- Step 13 :Enjoy!
Ingredient List
- 3lb 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 & pepper
- extra virgin olive oil
- Twine to tress pork loin