recipe was published in the Minneapolis Star Tribune (July 15, 2004) and
attracted me because of its simplicity, the olives and the fact that it's low in
carbohydrates. It turned out to be very tasty and I recommend it if you are
looking for something just a little different.
Star-Tribune recipe was adapted slightly from "Low-Carb Italian Cooking with the
Love Chef," by Francis Anthony.
1/4 cup olive oil
1 Tablespoon white wine vinegar
2 bay leaves
1 teaspoon dried thyme (or 1 tbsp. chopped fresh thyme)
1 clove garlic, minced or pressed
Salt and freshly ground pepper to taste
1-1/2 pound boneless pork loin
1 Tablespoon butter
1 cup pitted kalamata olives
medium glass, ceramic or stainless bowl, whisk together the wine, olive oil,
vinegar, bay leaves, thyme, garlic, salt and pepper. Put the pork in the bowl
and turn it in the marinade to coat it well. Marinate 2 hours or more in the
refrigerator, turning it once or twice.
the pork from the marinade, reserving the marinade. Pat the pork dry with paper
butter in a heavy Dutch oven or other large pot that has a lid. Brown the pork
on all sides.
marinade and olives. Bring to the boil, reduce heat to low and simmer, covered,
30 minutes, or until pork is tender. Remove the pork to a warm plate and cover
with an inverted bowl to keep it warm. Discard bay leaves, increase heat to
medium-high and boil down pan juices (with olives) 2 or 3 minutes, stirring
occasionally, until there's only about a half cup of liquid. Pour olives and
juices over pork and serve.
information per serving:
Calories 480 Fat 34 g Sodium 409 mg
Carbohydrates 4 g Including sat. fat 9 g Calcium 50 mg
Protein 38 g Cholesterol 116 mg Dietary fiber 1 g
Diabetic exchanges per serving: 1 vegetable exch., 5 lean-meat exch. and 4 fat
Star Tribune 07-15-04