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Add a photoServings: 6
Ingredients
- 1 x pork loin - (abt 4 lbs) tied at regular intervals with butcher"s twine
- 2 tsp kosher salt
- 8 x fresh sage leaves
- 2 1/2 ounce pancetta
- 3 x garlic cloves crushed
- 1/4 c. flat parsley leaves
- 1/4 c. extra-virgin extra virgin olive oil
- 2 c. red wine divided
- 1 can tomatoes and their juices - (28 ounce) crushed Freshly-grnd black pepper to taste
Directions
- Season the pork with the salt, rubbing it into the meat, and place the sage leaves around the loin, secured under the twine. Set aside for 30 min.
- Mince together the pancetta, garlic and parsley to create a homogenous, smooth mix.
- In a large, cast-iron casserole or possibly Dutch oven, heat the extra virgin olive oil and add in the pork paste, cooking till it has melted into the oil.
- Place the pork in the pan and brown on all sides so which a uniform crust is formed. Add in 1 c. red wine and reduce by 3/4.
- Add in the remaining c. of wine and the tomatoes, cover, and bring to a low simmer. Cook for 2 hrs, till meat is fork tender.
- Remove meat from casserole, allow to rest 15 min, and remove string and sage leaves. Serve in 1/3-inch thick slices.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 6 servings | |
| Calories 211 | |
| Calories from Fat 117 | 55% |
| Total Fat 13.12g | 16% |
| Saturated Fat 2.64g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 999mg | 42% |
| Potassium 256mg | 7% |
| Total Carbs 4.09g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.27g | 1% |
| Protein 5.01g | 8% |
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