Go Back
Print
Instruction Images
Nutrition Label
Smaller
Normal
Larger
Print
Rosemary and Olives Pork Roast Recipe
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.
Course
Dinner, Lunch
Cuisine
Fusion
Keyword
one-pot meal, pork, summer
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
Servings
6
servings
Calories
854
kcal
Author
Clara Gonzalez
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.
Nutrition
Calories:
854
kcal
|
Carbohydrates:
4
g
|
Protein:
126
g
|
Fat:
34
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
17
g
|
Trans Fat:
0.2
g
|
Cholesterol:
393
mg
|
Sodium:
1057
mg
|
Potassium:
2549
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
617
IU
|
Vitamin C:
9
mg
|
Calcium:
61
mg
|
Iron:
6
mg