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Categories:
salt ground pepper bay leaf garlic ground allspice center olive oil onions garlic red bell peppers white wine tomatoes beef broth bay leaves marjoram
Viewed: 45 - Published at: 4 years agoIngredients
- 2 teaspoons salt
- 1/2 teaspoon ground pepper
- 1 bay leaf, crumbled
- 1 garlic clove, minced
- Pinch of ground allspice
- 1 2-pound boned center-cut pork loin roast, rolled, tied
- 3 tablespoons olive oil
- 2 onions, chopped
- 4 garlic cloves, chopped
- 2 red bell peppers, cut lengthwise into strips, halved crosswise
- 1 cup dry white wine
- 1 cup canned crushed tomatoes with added puree
- 1 cup canned beef broth
- 2 bay leaves
- 1 tablespoon dried marjoram, crumbled
Method
- 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.
