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
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
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