Serve this pork roast’s rich sauce with the meat. Amount of tomatoes needed will depend on how many will fit in your casserole dish.
- 6 garlic cloves
- 4 lb. boneless centre-cut pork loin
- 16 black peppercorns
- 2 tsp. kosher salt
- 1 large onion, finely diced
- 1/4 cup olive oil
- 1 cup dry white wine
- about 12 ripe plum tomatoes, cored and coarsely chopped (with skin still on)
- 1 tbsp. fresh oregano, finely chopped
- 4 sprigs fresh thyme
- 1 bay leaf
- 1-1/2 cups vegetable stock
- 5 to 6 sprigs fresh parsley
Cooking Procedures :
- Preheat oven to 350°F (180°C). Prepare an oven-proof braising pan.
- Peel garlic cloves and sliver into thirds. With a knife, make 1″ deep incisions in pork. Insert garlic. Make more incisions and insert pepper. Rub pork loin with salt. Set aside.
- In a large skillet, over medium heat, sauté onion in olive oil until translucent. Add wine and cook until liquid is almost evaporated. Add tomatoes, oregano, thyme and bay leaf, and stir to combine. Add stock. Cook and stir occasionally for about 10 minutes. Add parsley to sauce.
- Place pork loin in a braising pan. Transfer and pour hot tomato sauce over it. Cover and cook in the center of the oven for about 2-1/2 to 3 hours, basting meat occasionally with sauce. Pork should be very tender, and sauce should be thick.
- Remove from oven and let stand uncovered for 5 to 10 minutes. When ready to serve, remove pork from sauce. Cut thick slices and place on serving platter. Discard bay leaf and parsley from sauce. Scrape pan, and spoon sauce over pork.
- Serves 6 to 8.