| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
October 199 |
1 |
servings |
INGREDIENTS
| 2 |
ts |
Salt |
| 1/2 |
ts |
Ground pepper |
| 1 |
|
Bay leaf; crumbled |
| 1 |
|
Garlic clove; minced |
| 1 |
pn |
Ground allspice |
| 1 |
|
Boned center-cut pork loin roast; rolled, tied |
|
|
; (2-pound) |
| 3 |
tb |
Olive oil |
| 2 |
|
Onions; chopped |
| 4 |
|
Garlic cloves; chopped |
| 2 |
|
Red bell peppers; cut lengthwise into |
|
|
; strips, halved |
|
|
; crosswise |
| 1 |
c |
Dry white wine |
| 1 |
c |
Canned crushed tomatoes with added puree |
| 1 |
c |
Canned beef broth |
| 2 |
|
Bay leaves |
| 1 |
tb |
Dried marjoram; crumbled |
INSTRUCTIONS
Combine first 5 ingredients in small bowl. Pat pork dry; rub with salt
mixture. Cover and chill 6 to 24 hours.
Preheat oven to 350F. Wipe pork dry. Heat 2 tablespoons oil in heavy Dutch
oven or casserole over high heat. Add pork; brown on all sides, about 10
minutes. Transfer to plate. Reduce heat to medium and add remaining 1
tablespoon oil to Dutch oven. Add onions and saute until very tender, about
10 minutes. Add garlic and peppers and saute until peppers begin to soften,
about 5 minutes. Add wine, tomatoes, broth, bay leaves and marjoram. Add
pork, fat side up, and drippings on plate. Bring to boil. Cover; bake until
tender, 45 minutes.
Transfer pork to platter and let stand 15 minutes. If necessary, boil sauce
until reduced to 4 cups. Season with salt and pepper. (Can be prepared 1
day ahead. Place half of sauce in baking dish. Top with pork slices, then
remaining sauce. Cover and chill. Rewarm in covered dish in 350F. oven
until heated through, about 30 minutes.) Serve pork with sauce.
Serves 6.
Bon Appetit October 1992
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