Распечатать
E-mail
Рецепт Tomato Braised Pork Loin w/ Artichoke, Parmesan and Oregano Stuffing
 |
Ингредиенты
- 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)
View Full Recipe at Food's Fan Club
%20and%20refrigerate%20for%20at%20least%20an%20hour.%3C/p%3E%3Cp%3EIn%20a%20dutch%20oven%20or%20heavy%20bottomed%20pot%20over%20medium%20high%20heat,%20drizzled%20liberally%20with%20olive%20oil,%20SPST%20outer%20loin%20and%20sear%20on%20all%20sides%20until%20browned.%3C/p%3E%3Cp%3ERemove%20from%20pot%20and%20reduce%20heat.%3C/p%3E%3Cp%3EPour%20in%20crushed%20tomatoes%20and%20add%20bay%20leaf,%20remaining%20garlic,%20a%20drizzle%20of%20olive%20oil%20and%20sugar%20to%20taste.%3C/p%3E%3Cp%3ELet%20simmer,%20stirring%20often%20for%20about%205%20minutes.%3C/p%3E%3Cp%3EPlace%20loin%20back%20in%20pot.%3C/p%3E%3Cp%3ECover%20and%20braise%20in%20oven%20WITHOUT%20basting%20until%20done,%20about%2025%20minutes.%20%20Remove%20from%20sauce%20and%20let%20stand%20before%20slicing.%20%20Serve%20as%20desired%20with%20tomato%20sauce%20%20Serves%204-6.%3C/p%3E){kind=link}