General Health Recipes

Roast Pork Loin with Dry Cured Olives Recipe

Roast Pork Loin with Dry Cured Olives Recipe

Makes 10 servings

Another dish that repays you with great leftovers for lunch, this luxurious looking dish is easy to prepare and rewarding to serve. Check out this easy roast pork loin recipe!


Roast-Pork-Loin-with-Dry-Cured-Olives• 1 boneless pork loin (from 4 to 6 pounds)
• 1/2 cup seedless, dry cured black olives
• 2 cloves garlic, slivered
• 1 teaspoon rosemary needles
• Freshly milled black pepper to taste
• 1 tablespoon extra-virgin olive oil
• 1 cup veal or beef stock
• 1 cup dry white wine
• 1 cup pork skins, crushed
• 1 tablespoon, Madeira


Heat oven to 400 degrees F. Cut deeply into the pork loin, lengthwise, to open up a flap. Then add olives, garlic, rosemary, and pepper. Roll and tie the roast at 1 inch intervals using cotton string. Heat oil in a large roasting pan in the oven, and then add the meat, and brown for 15 minutes.

Meanwhile, heat stock and wine, then pour over the meat, reduce heat to 325 degrees F and continue roasting until meat reaches an internal temperature of 140 degrees F. Remove roast to a serving platter to rest. Add pork skins to pan juices, stir and boil to make a sauce. Add Madeira to sauce, then taste and adjust seasonings. Garnish with parsley. Slice thin and pass the gravy.

Calories: 422
Protein: 48.8 grams
Fiber: .1 gram
Carbs: 5.3 grams
Fat: 20.5 grams