- 6
Ingredients
- 6 garlic cloves
- 4 lb. boneless center-cut pork loin
- 16 black peppercorns
- 2 tsp. kosher salt
- 1 large onion, finely diced
- 1/4 C. olive oil
- 1 C. dry white wine
- 12 About 12 ripe plum tomatoes, cored and coarsely chopped (with skin still on)
- 1 T. fresh oregano, finely chopped
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 1/2 C. vegetable stock
- 5-6 sprigs fresh parsley
Preparation
Step 1
1. Peel garlic cloves and sliver into thirds. With a knife, make 1" deep incisions in pork. Insert garlic. Make
more incisions and insert pepper. Rub loin with salt.
2. Preheat oven to 350°F.
3. In a large skillet, saute onion in olive oil over medium heat until translucent. Add wine and cook until liquid is almost evaporated. Add tomatoes, oregano, thyme and bay leaf, and stir to combine. Add stock. Cook and stir occasionally for about 10 minutes. Add parsley to sauce.
4. Place pork loin in a braising pan and pour hot tomato sauce over it. Cover and cook for 2-1/2 to 3 hours,
basting meat occasionally with sauce. Pork should be very tender, and sauce should be thick. Remove from oven and let stand uncovered for 5 to 10 minutes.
5. When ready to serve, remove pork from sauce. Cut thick slices and place on serving platter. Discard bay leaf and parsley from sauce. Scrape pan, and spoon sauce over pork.