cateory: courses
Pot roast pork with rosemary and kalamata olives
Reviews: 198
Ingredients:
-
2 butterflied pork steaks
1 brown onion, sliced
1 garlic clove, sliced
1/4 cup white wine
1/4 cup pitted kalamata olives
2 tsp finely grated lemon rind
2 sprigs rosemary
Chopped flat-leaf parsley to garnish
How to make
Pot roast pork with rosemary and kalamata olives
Pot roast pork with rosemary and kalamata olives
1 Preheat oven to 200 C fan forced.
2 Heat a little oil in a frying pan over medium heat. Season pork with salt and pepper, add to pan and cook for about 2 minutes each side or until browned. Add onion and garlic and cook for a further 1 minute.
3 Deglaze pan with wine, add olives, lemon rind and rosemary. Transfer pan to the oven and bake for about 10 minutes until pork is cooked through. Remove rosemary, sprinkled with parsley and serve.
2 Heat a little oil in a frying pan over medium heat. Season pork with salt and pepper, add to pan and cook for about 2 minutes each side or until browned. Add onion and garlic and cook for a further 1 minute.
3 Deglaze pan with wine, add olives, lemon rind and rosemary. Transfer pan to the oven and bake for about 10 minutes until pork is cooked through. Remove rosemary, sprinkled with parsley and serve.
Comments for
Pot roast pork with rosemary and kalamata olives
Pot roast pork with rosemary and kalamata olives
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