Butterflied Pork Loin with Caraway Seeds on Sun Dried Tomato Toast with Wine Peppercorn Sauce


Time: 1 hour
Effort: Easy
Serves: 4


Ingredients
1 two pound pork loin roast with fat on (yes!)
3 tbsp caraway seeds
Salt & pepper to taste
2 tbsp canned green peppercorns
1/3 cup dry white wine
1/3 cup heavy cream
2 slices of Italian crusty white bread, halved to make 4
2 tbsp Sun Dried Tomato paste


Heat oven to 400oF. Butterfly the pork roast and press to lie flat in an oven pan or dish. Sprinkle with caraway seeds, salt and pepper and roast for approximately 40 minutes until it is crispy. Blend the wine with the cream and green peppercorns and add to the roasting pan - do not pour on top of the roast. Return to the oven and roast again for another 15-20 minutes or until the sauce is bubbling. Just before serving, toast the slices of bread and spread with sun dried tomato paste. Top with strips of pork roast on top of a generous amount of sauce.

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