This dish is truly a no-brainer... "not when in Rome" but in Verona Italy. This is a dish known as Lombata di maiale or lonza. Pork loin is highly regarded as a lean, and
tender cut of meat and often served with traditional Veronese side dishes like pearà (a
peppery, bread-based sauce) or roasted with rosemary.
This dish can be done in the skillet or in the oven in a glass baking dish. You will need: one pound lean pork loin (boneless) along with a jar of sun dried tomatoes and a package of dried plums. *Recommended sides are: baked potato and green beans.
To begin, turn on the oven to 350F. Then, take a glass baking dish, drizzle in olive oil and lay in the pork loin. Sprinkle with dried 'bread' mixed with herbs: black pepper, rosemary, mint and oregano with a dash of garlic powder and pinch of sea salt. When the oven is up to temp, put the loin into the oven uncovered.
Let this roast for about 25 min. Next, add to the pork loin as many sun dried tomatoes and dried plums as you like, toss in a few pats of butter and 1/4 of heavy cream which creates the peppery sauce. Finish in the oven on 325F uncovered for another 25 - 35 minutes more. Prepare your sides.
~ Tutti a Tavola!
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