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PrintPORK WITH TOMATOES AND OLIVES
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Put the dried tomatoes in a bowl, cover with boiling water and leave to soak for 30 minutes until softened.
- Cut the pork into small chunks, discarding any excess fat.
- Mix the fennel seeds with a little salt and pepper and use the mixture to coat the pork.
- Heat the oil in a frying pan and fry the pork in 2 batches until browned.
- Transfer to an ovenproof dish with a slotted spoon.
- Add the onion to the frying pan and fry for 5 minutes.
- Add the wine and boil until reduced by about half. Tip the mixture over the pork.
- Drain the dried tomatoes and blend in a food processor with the canned tomatoes, olives, regano and capers. Add the mixture to the dish.
- Cover with a lid and cook in a preheated oven for about 1 hour or until the pork is tender.
- Check the seasoning and serve in small, warmed dishes.
INGREDIENTS
- 150 grams dried tomatoes
- 750 grams pork fillet or leg of pork
- 4 teaspoons crushed fennel seeds
- 4 tablespoons Cooking oil
- 2 onion, chopped
- 200 ml white wine
- 500 grams can chopped tomatoes
- 100 grams pitted black olives, chopped
- 2 tablespoons chopped oregano
- 2 tablespoons capers, rinsed
- Salt and pepper
10 comments for “Pork with Tomatoes and Olives”
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