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Tomato Braised Pork Loin w/ Artichoke, Parmesan and Oregano Stuffing Recipe

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Tomato Braised Pork Loin w/ Artichoke, Parmesan and Oregano Stuffing
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Ingredients

  • 1 1/2 to 2 lb. portion of Pork Loin
  • 1 14 oz. can artichoke hearts, chopped and squeezed of excess liquid
  • 1/2 c. Panko
  • 1/4 c. grated Parmesan
  • 4 cloves garlic, pressed or finely minced
  • 1 tsp. fresh julienne of Oregano
  • 1/2 tsp. Coriander
  • 1 25 oz. can crushed tomatoes
  • 1 bay leaf
  • sugar to taste
  • Olive oil for drizzling
  • SPST
  • Preheat oven to 350*(if using butcher's twine, otherwise this can wait until after loin has been refrigerated)

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