Wednesday, June 22, 2011

Roast pork stuffed with olives

INGREDIENTS:  3 cloves of garlic 150 gr. pitted green olives 1 carre 'boneless pork (1kg.) 4 onions 2 tbsp oil 1 bay leaf 1 sprig of thyme 10cl. dry white wine salt pepper.

PROCEDURE: Peel and crush 2 cloves of garlic. Coarsely chop the olives and set them aside. Place the loin  of pork on a cutting board with the bone facing you. Put over the garlic and olives. Add salt and pepper lightly. Roll up the meat and tie. Peel and chop the onions and garlic advanced. Heat the oil over high heat in a pot.

Brown the roast and turn the heat down. Add the onions, garlic, thyme and white wine. Cover and cook 1 hour over low heat, turning the meat in the middle 'cooking. Slice the roast and arrange on plates with the sauce.

TIP: To have a refined dish, try to serve the roast with a pure 'potatoes flavored with olive oil or even carrots.

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