Braised Pork Loin with Olives and Raisins

Recipe courtesy of Dindy Gamboa - Photo Credit: Food & Wine Magazine

Ingredients

  • 2 lbs pork loin
  • 1 tsp kosher salt and fresh cracked black pepper
  • ¼ cup extra virgin olive oil olive oil
  • 1 can green pitted olives, drained and set aside
  • ½ cup raisins
  • ¼ c White wine
  • 1 can tomato sauce
  • 3 cloves garlic, minced
  • 1 small yellow onion, chopped
  • More Kosher salt and fresh cracked black pepper, to taste
  • 2-3 green onion sliced thin for garnish

Shopping List

  • 2 lbs pork loin
  • 1 container raisins
  • 1 bottle cooking white wine
  • 1 head garlic
  • 1 small yellow onion
  • 1 bunch green onion
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Pantry List

  • 1 bottle extra virgin olive oil
  • 1 can tomato sauce
  • 1 can green pitted olives
  • 1 box Kosher salt
  • 1 container black peppercorns
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Instructions

  • Season pork loin with salt and pepper.
  • Add olive oil to a frying pan over medium heat. Sear all sides of the pork oil until golden brown, about 2-3 minutes on each side. Remove pork loin and set aside.
  • In the same frying pan, add and sauté onion and garlic until onion is transparent. Return pork loin into the pan and add tomato sauce, season with ½ teaspoon Kosher salt and fresh cracked black pepper. Allow to simmer for about 10 mins. Add white wine, olives and raisins. Turn heat to low and simmer for a final 5 minutes before serving.
  • Garnish with spring onion. Serve with white rice and grilled eggplant on the side.
  • Recipe courtesy of Dindy Gamboa - Photo Credit: Food & Wine Magazine

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