Mediterranean Pork Loin

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Mediterranean Pork Loin
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
759
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie759 kcal(36 %)
Protein81.49 g(83 %)
Fat41.77 g(36 %)
Carbohydrates14.64 g(10 %)
Sugar added0 g(0 %)
Roughage5.68 g(19 %)
Vitamin A211.07 mg(26,384 %)
Vitamin D1.5 μg(8 %)
Vitamin E3.23 mg(27 %)
Vitamin B₁1.89 mg(189 %)
Vitamin B₂0.92 mg(84 %)
Niacin39.36 mg(328 %)
Vitamin B₆1.58 mg(113 %)
Folate33.57 μg(11 %)
Pantothenic acid4.42 mg(74 %)
Biotin7.38 μg(16 %)
Vitamin B₁₂2.43 μg(81 %)
Vitamin C28.06 mg(30 %)
Potassium1,537.39 mg(38 %)
Calcium163.35 mg(16 %)
Magnesium105.69 mg(35 %)
Iron5.95 mg(40 %)
Zinc6.45 mg(81 %)
Saturated fatty acids8.37 g
Cholesterol217.5 mg

Ingredients

for
4
For the olive tapenade
250 grams black Olives (pitted)
50 grams Caper
50 grams Anchovy fillet (in oil) (drained)
4 garlic cloves
4 Tbsps olive oil
freshly ground peppers
For the pork loin
1 kilogram Roasted pork (loin) (trimmed)
salt
freshly ground peppers
5 medium tomatoes
1 handful Basil
olive oil (for greasing)
To serve
1 tomato
1 Tbsp olive oil
120 grams black Olives
Basil (for garnish)
How healthy are the main ingredients?
OliveOliveolive oilBasilolive oilgarlic clove

Preparation steps

1.

For the tapenade: In a blender, combine the olives, capers, anchovies and peeled garlic. Blend until chunky and then gradually drizzle in the oil and blend until emulsified. Season with pepper.

2.

For the pork loin: Preheat the oven to 180°C (approximately 350°F). 

3.

Rinse the meat, pat dry and butterfly. Lay out on a clean work surface and spread 2/3 of the tapenade over the pork. Rinse the tomatoes, core and cut into large pieces. Rinse the basil and pluck the leaves. Arrange the tomato and basil over the pork then roll up and truss with butcher's twine. Spread the remaining tapenade over the pork, place in a greased roasting pan and roast for about 50 minutes, or until cooked to your liking.

4.

To serve, transfer the pork to a serving platter and remove the butcher's twine. Dice the tomato and then toss with the oil and drained olives. Sprinkle over the roast and garnish with basil.