Thursday, December 03, 2009

Mediterranean Pork

This was supposed to be Mediterranean Chicken, but pork loin was on sale so we went with what was cheapest. Hey, pork is the other white meat, right? The ingredients and instructions are a bit vague since I was using what I had on hand. It started because I had about 2/3 of a can of green olives leftover from another dish. Then I got some cherry tomatoes from Mom (can you believe she's still getting tomatoes in November?) and I needed to use all this up. How's that for inspiration? I think this dish is very adaptable and would be good with artichoke hearts too.

1 1/2 lbs pork loin
olives (1/2 to 1 can, whatever you have on hand)
2 1/2 cups cherry tomatoes (or any tomatoes)
1 tsp capers
4 cloves garlic, minced
olive oil

1. Slice the olives and chop the tomatoes. I either halved or quartered the cherry tomatoes; you want large chunks.

2. Make a coating with the flour, salt, pepper, and oregano. I used dried oregano and crumpled just a bit into the flour.

3. Slice the pork loin into medallions and coat each slice with the flour.

4. Heat some olive oil in a pan and brown the medallions. You'll most likely need to do this in batches. The medallions should be just cooked through. Remove pork. (Sorry, I didn't time how long it took to brown them.)

5. Add some more olive oil to the pan and add the garlic. Then add the olives, tomatoes, and capers. Cook just until the tomatoes give off their juice and soften a bit. You're not really making a sauce, more like a topping for the pork.

6. Add the pork back to the pan and make sure everything is heated through.

We had this with mashed potatoes (hey, russets were on sale because of Thanksgiving), but pasta, rice, or even some fresh bread would be good.

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