Every time I bring to the table the pork roast with sun-dried tomatoes I receive many compliments!
One because it is particularly tasty and two because it is visually impressive.
Furthermore it is an economical dish to prepare, maybe on Sunday or for another important occasion.
It is not difficult at all to make: just make a few simple incisions in the piece of meat and fill them with the sun-dried tomato mixture. In short, with a few simple tricks you can serve a chef-worthy dish!
Don’t miss the recipe and if you love roasts, have a look at the other interesting recipes.
OTHER INTERESTING RECIPES
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
- Energy 184.08 (Kcal)
- Carbohydrates 1.50 (g) of which sugars 0.00 (g)
- Proteins 17.40 (g)
- Fat 11.95 (g) of which saturated 2.95 (g)of which unsaturated 7.39 (g)
- Fibers 0.38 (g)
- Sodium 83.65 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Pork roast with sun-dried tomatoes
- 2.2 lb pork loin
- 2.5 oz sun-dried tomatoes in oil (drained (about 1/2 cup chopped))
- 1/2 tsp fennel seeds
- 1 clove garlic
- 1 pinch thyme (dried)
- to taste fine salt
- 5 tbsp extra virgin olive oil (or a little more)
Preparation of the pork roast with sun-dried tomatoes
– Chop the sun-dried tomatoes, well drained and patted dry, with the aromatics and set aside.
– Make a lengthwise incision in the piece of meat without cutting all the way through and fill the slits with the chopped sun-dried tomatoes.
– Tie the roast with kitchen twine and place it in a roasting pan.
– Add the garlic, the oil and the salt and cook in a preheated oven at 356°F for about 30 minutes (if you have a probe thermometer it should read 149°F at the center).
– As soon as it comes out of the oven, wrap the piece of meat in foil and let it cool completely before slicing.
– Serve hot.
Tips:
As with all roasts, it is always better to cook it the day before so you can slice it without difficulty.
