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    Rosemary and Olives Pork Roast

    Rosemary and Olives Pork Roast

    En Español Recipe ↆ

    This spectacular-looking Rosemary and Olives Pork Roast is very simple and requires little in the way of work or skills. A perfect dish for a weekend meal.

    Rosemary and Olives Pork Roast Recipe

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. Recipe

    Why we ❤️ it

    A few of our readers have commented that they are intimidated by their oven, and sometimes don't know how to use it. This  is a perfect dish to start practicing your skills, it is almost foolproof.

    Originally I had no intention of sharing this in our blog, but when I saw how just nice it looked I decided to make a picture of it, at least to remember the dish later.

    • Rosemary Pork Roast
    • Rosemary Pork Roast

    I ran to get my camera while my child and husband looked at me with hungry eyes, something that happens quite frequently in this home. You'd think that by now Nadia and Bo would be used to it; they aren't.

    Later on I found the recipe in my notebook and decided to share it with you. If you bake the potatoes at the same time the pork is in the oven, you can take a good long break from the kitchen and just come back to serve. Perfect for a summer weekend. I love that!

    Buen provecho!

    Tia Clara

    Recipe

    Keep screen on while cooking

    Rosemary and Olives Pork Roast Recipe

    By: Clara Gonzalez
    Rosemary and Olives Pork Roast Recipe: This spectacular-looking dish is very simple and requires little in the way of work or skills. A perfect dish for a weekend meal.
    No ratings yet
    Save for Later Send by Email Print Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Dinner, Lunch
    Cuisine Fusion
    Servings 6 servings
    Calories 854 kcal

    Ingredients

    • 2 pork fillets, , 1 pound [0.45 kg] each
    • 1 cup pitted green olives, , pitted and stuffed with peppers
    • 1 teaspoon peppercorns
    • ¼ cup olive oil
    • 1 teaspoon salt
    • 4 clove garlic
    • 1 sprig of rosemary
    • 3 large tomato

    Instructions
     

    • Heat the oven to 350 ºF [150 ºC].
    • Using a long knife carve a hole along the length of the fillet
    • In the food processor pulse the olives, peppercorns, olive oil and salt.
    • Stuff the meat with half the olive paste, and 4 cloves of garlic each.
    • Place the fillets in a casserole, place the sprig of rosemary between them and top with the remaining olive paste.
    • Halve the tomatoes and place in the casserole.

    • Cover the casserole and cook in the oven for 50 minutes.
    • Serve with oven-"fried" potato wedges.

    Nutrition

    Calories: 854kcalCarbohydrates: 4gProtein: 126gFat: 34gSaturated Fat: 9gCholesterol: 393mgSodium: 1056mgPotassium: 2549mgFiber: 2gSugar: 2gVitamin A: 615IUVitamin C: 9.1mgCalcium: 61mgIron: 6.3mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.

    READERS SEARCHED FOR one-pot meal, pork, summer
    More recipes with: meat, pork
    Edited: Apr 9, 2020 | Publish: Mar 13, 2012

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
    - Any questions or comments about this?
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    4 Comments
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    rafaelina
    October 1, 2012 5:51 AM

    Can you use chicken or fish instead??

    0
    Reply
    Isabelita Abreu
    September 3, 2012 3:35 PM

    Tried this recipe and it was delicious... My 8 yr old daughter, who is very picky and said she wasn't having any when I was preparing the meat, kept asking for more! Thanks for this wonderful website!

    0
    Reply
    View Replies (1)
    Les Law
    March 19, 2012 8:02 AM

    Why can't I print the pictures?

    0
    Reply

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