Difficulty: 4/10
Time: 1 hour
Servings:4
Ingredients:
pork loin 600 g / 21 oz
white dry wine 100g / 3.5 fl oz
red dry wine 100g / 3.5 fl oz
pitted olives 200g / 7 oz
garlic 3 cloves
oil 100 g / 3.5 fl oz
butter 50 g / 2 oz
bay leaf 2 pcs
Italian herbs 1 tsp
parsley 10 g / 0.3 oz
sugar 50 g / 2 oz
salt 1 tsp
potatoes 500g / 18 oz
oil 50 g / 2 fl oz
salt 1 tsp
Italian herbs 1 tsp
Suneli hops 1 tsp
dry garlic 1 tsp
Instructions:
1) Salt the pork, set aside for 15 minutes.
2) Mix wine, sugar, olives with brine, garlic, bay leaves, spices and oil in a large bowl. Add pork and let marinate overnight.
3) Remove the pork from the marinade and pat dry.
4) Fry in a pan until golden brown (6-8 minutes).
5) Put the pork in a baking tray, brush with oil, pour the marinade. Bake in the oven for 22-26 minutes at 180°C / 356°F.
6) Cut potatoes into 4 pieces and pour boiling water. Boil for 10 minutes, drain.
7) Mix spices and oil. Coat the potatoes with this sauce and put them on a baking tray.
8) Bake in the oven for 25 minutes at 180°C / 356°F.
Enjoy!
Salt the pork, set aside for 15 minutes Mix wine, sugar, olives with brine, garlic, bay leaves, spices and oil in a large bowl. Add pork and let marinate overnight. Cut potatoes the next day into 4 pieces and pour boiling water. Boil for 10 minutes, drain
Remove the pork from the marinade and pat dry Fry in a pan until golden brown (6-8 minutes) Put the pork in a baking tray, brush with oil, pour the marinade. Bake in the oven for 22-26 minutes at 180°C / 356°F
Mix spices and oil. Coat the potatoes with this sauce and put them on a baking tray Bake in the oven for 25 minutes at 180°C / 356°F Enjoy!