Pork Loin with Green Olive Sauce | Easy Braised Pork Recipe
Why You Will Love This Recipe
Get ready to savor a delicious pork loin with green olive sauce! This Portuguese classic is all about that melt-in-your-mouth goodness from slow cooking. Packed with rich tomato paste, garlic, and briny olives, it’s bursting with flavor. Serve it over rice for a satisfying meal that’s sure to impress. Trust me, you’ll want to make this again and again!
Tips for Success
• Sear the pork loin in the olive oil over medium-high heat for 4-5 minutes on each side before braising. This step enhances the flavor and creates a nice crust, locking in the juices.
• When adding the tomatoes, consider using a combination of fresh and canned tomatoes for depth of flavor. If using canned tomatoes, drain them slightly to avoid excess liquid that can dilute the sauce.
• Be cautious not to overcook the pork loin; use a meat thermometer to check for doneness. Aim for an internal temperature of 63°C (145°F) for a juicy result, and allow it to rest for at least 10 minutes before slicing to retain moisture.
Frequently Asked Questions
What can I substitute for green olives in this recipe?
If you don't have green olives, you can substitute them with capers for a similar briny flavor, or use black olives for a different taste. Just keep in mind that capers are more acidic, and black olives will add a sweetness.
How should I store leftovers from the pork loin with green olive sauce?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the braised pork and sauce in a freezer-safe container for up to 2-3 months. Thaw in the refrigerator before reheating.
What if my pork loin is tough after cooking?
If your pork loin is tough, it may have been overcooked or the cut was not tender enough to begin with. To remedy this, you can slice the pork and return it to the pot with more liquid, cover, and cook on low heat for an additional 30 minutes to help tenderize it.
Recommended Drink Pairings
- Chianti: This red wine's acidity complements the richness of the pork and the tanginess of the green olives.
- Sauvignon Blanc: Its crispness and citrus notes balance the savory elements of the dish.
- Sparkling Water: The bubbles refresh the palate and cleanse it between bites of the rich pork.
- Espresso: A strong coffee enhances the meal's flavors and provides a nice contrast to the savory sauce.
- Herbal Tea: A light chamomile or mint tea offers a soothing finish after the hearty dish.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Season the pork loin generously with salt and pepper.
- Heat a heavy-bottomed pot with olive oil over high heat and sear the meat on all sides until deeply browned, about 15 minutes.
- Remove the browned pork loin and set it aside on a plate.
- In the same pot, utilizing those rich pan drippings, sauté the chopped onion and minced garlic for 5 minutes until soft and golden.
- Stir in the tomato paste or homemade tomato sauce and the chopped fresh tomatoes, cooking for another 2 minutes until fragrant.
- Return the seared pork loin to the pot and pour in just enough boiling water to cover the meat.
- Cover the pot securely and let it gently simmer over low heat for 1 hour and 50 minutes to achieve maximum tenderness.
- Adjust the seasoning with a pinch of salt, pepper, and oregano, stir in the briny chopped green olives, and simmer for a final 5 minutes to marry the flavors.
- Turn off the heat, transfer the tender pork loin to a cutting board, slice it beautifully, and serve smothered in the rich savory sauce alongside steamed rice.
Adapted from a Recipe by: Receitas Fáceis
Nutritional Facts (Per Serving)
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