Pork Loin with Tomato Jam

Name: Pork Loin with Tomato Jam
Prep time: 20 min
Cook time: 95 min
Total time: 115 min
Yield: 4
Ingredients: Pork loin tied and wrapped with bacon 2.2 lbs; Fine salt to taste; Black pepper to taste; Garlic 2 cloves; White wine 2.7 oz; Baby Zucchini (summer squash) 1.1 lbs; Water 2 tbsp; Thyme to taste; Extra virgin olive oil to taste; Datterino tomatoes 1.1 lbs; Sugar ¾ cup; Red onions ½; White wine vinegar 3.4 tbsp; Fine salt to taste; Green Peperoncino ¼ tsp

579

Calories per serving

Lactose Free

Energy Kcal 579
Carbohydrates g 45.2
of which sugars g 45.1
Protein g 41.4
Fats g 24.5
of which saturated fat g 6.92
Fiber g 3.2
Cholesterol mg 166
Sodium mg 451

Difficulty: Average
Prep time: 20 min
Cook time: 1 h 35 min
Serving: 4 persone
Cost: Average

PRESENTATION

The roast, the undisputed star of Sunday lunches, is a traditional dish often accompanied by a side of potatoes, another kitchen evergreen that is indispensable. Inspired by this classic dish always present in our grandmothers' recipe books, we thought to tease your taste buds with a summer variant of the roast: pork loin with cherry tomato jam. A summer main dish that will brighten your tables with the bright colors of tender baby zucchinis and a creamy cherry tomato jam with succulent sweet and sour notes. Get ready to challenge grandma's kitchen by offering the pork loin in a new guise that, we are sure, will convince even the most skeptical!

If you love this cut of meat, also try the recipe for skillet pork loin, easy and tasty!

INGREDIENTS

579

Calories per serving

Pork loin 2.2 lbs (1 kg) - tied and wrapped with bacon

Fine salt to taste

Black pepper to taste

Garlic 2 cloves

White wine 2.7 oz (80 g)

Baby Zucchini (summer squash) 1.1 lbs (500 g)

Water 2 tbsp (30 g)

Thyme to taste

Extra virgin olive oil to taste

for the tomato jam: Datterino tomatoes 1.1 lbs (500 g); Sugar ¾ cup (150 g); Red onions ½; White wine vinegar 3.4 tbsp (50 g); Fine salt to taste; Green Peperoncino ¼ tsp

Preparation

How to prepare Pork Loin with Tomato Jam

To prepare the pork loin with tomato jam, first get a pre-tied pork loin, wrapped in bacon and studded with a sprig of rosemary. Alternatively, you can take the pork loin, wrap it with bacon slices and tie it with string following the instructions in our guide how to tie a roast. Insert a sprig of rosemary in the string, then salt 1, pepper and massage the meat to flavor it. Wash and trim the baby zucchinis 2. Now heat olive oil in a pan with two peeled garlic cloves 3.

Place the pork loin 4 and let it brown on all sides for a couple of minutes to seal it well. Once it is golden on the surface, deglaze with white wine 5 and let the alcohol evaporate. At this point, transfer the pork loin to a baking dish 6.

Add the baby zucchinis to the pan with the meat cooking juices 7, cover with 2 tablespoons of water, salt and sauté the zucchinis for 1 minute. Turn off the heat, remove the garlic 8 and transfer the zucchinis and cooking juices to the baking dish with the pork loin 9. Cook in a preheated static oven at 340°F (170°C) for about 60-70 minutes: insert a probe to measure the internal temperature, which should reach 154°F (68°C) for optimal cooking.

While the meat is cooking, take care of the cherry tomato compote: wash and halve the cherry tomatoes 10, clean and slice the red onion 11, add the cherry tomatoes to a saucepan along with the onion 12.

Also add the sugar 13, white wine vinegar 14 and cook over medium-high heat for about 30 minutes, halfway through cooking season with chili pepper 15 and salt.

By the end of cooking, the cherry tomatoes will be soft and not too dry 16. Once the meat is also cooked, remove from the oven 17, cut the string with scissors, slice the meat and serve it accompanied by the zucchinis and cherry tomato compote. Garnish the dish with thyme 18.

How to store

You can store the pork loin with cherry tomato jam in the refrigerator for 2 days in an airtight container. It can be frozen if you used fresh, not previously frozen ingredients, once cooked and completely cooled, perhaps in slices to thaw only the portion you need.

Tips

To further flavor the meat, you can marinate it in wine for a few hours before cooking. As an alternative to zucchinis, you can use carrots, potatoes, or squash, depending on seasonal availability. As an alternative to tomatoes, you can use apricots to make the typical English chutney.

For the translation of some texts, artificial intelligence tools may have been used.