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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

Cycladic roast

Product Qty
P.D.O. Sitia extra virgin olive oil from Crete "Gaea" 16.9fl.oz
4 peppers mix grinder from Attica "Kollectiva" 3.9oz
Sea salt grinder from Attica "Kollectiva" 9.03oz
  Products of Greece
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