Greek style stewed pork loin


  • 1 kilogram pork loin
  • 4 dried tomatoes
  • 6 olives
  • 2 tablespoons lemon juice
  • 1 clove of garlic
  • 2 oregano sprigs
  • 2 rosemary sprigs
  • olive oil
  • salt
  • pepper

Preparation method (receipt)

Larded loin oregano and rosemary. Balance grass grind and mix with chopped sun-dried tomatoes, olives, garlic, lemon juice, olive oil, pepper and salt using a blender, diluted with water to give a cream. Fry the loin in olive oil on all sides. Lubricate spicy cream and put in a refractory form. Bake for about 4 hours in the preheated oven to 80 degrees Celsius. Serve with remaining herb cream.

pork dried tomatoes olives lemon garlic oregano rosemary olive oil salt pepper