Caper and sundried tomato pork roast

The other night I had a friend coming over for dinner after our session at the indoor climbing wall. Usually we go climbing during dinner time so by the time we get back we are pretty much starving, so I needed something that would be ready when as soon as we get back. So I elected to do some sort of roasted meat. I had some lovely sundried tomatoes and I thought about this recipe I once tried which is a roast covered in capers and sundried tomatoes that can be served warm or cold. Perfect for the occasion.

I decided to share this recipe with Full Plate Thursday by Miz Helen and It’s a Keeper Thursday by Christina.

Caper and sundried tomato pork roast

Ingredients

  • 2lb pork loin
  • 1/2 cup capers
  • 1/2 cup sundried tomatoes
  • white wine
  • EVOO

Directions

  1. First I blended my capers and massaged them onto the meat, they should form sort of a crust around the meat. I used capers preserved in salt so I didn’t add any other salt to the meat. Then I covered the capers with sundried tomatoes. To hold everything together I wrapped the roast in parchment paper. I cooked the roast in its parchement paper in a lightly oiled oven dish at 380F for about 2 hours. I added a splash of wine halfway through cooking to keep the roast moist. To serve, I sliced the roast thinly when it was warm and to accompany it I made a sauce by blending the tomatoes with the drippings and wine from the oven dish.
  2. Great dish to prepare ahead. Also, leftover meat and sauce make for a pretty great sandwich!

Sundried tomato bread

Today I am sharing a bread that smells like summer. It is a simple bread to which I added sundried tomatoes and oregano. The result is a bread that brings summer to all of us who have been fighting the cold and the snow for the last few months and cannot take it anymore!

Hope you enjoy it as much as I did!

Ingredients

  • 1 lb. flour
  • 1-2 tbsp oregano
  • 1/2 tsp active dry yeast
  • 1 and 1/2 cup water
  • 1/4 cups dried tomatoes preserved in oil
  • 1 tsp salt

Directions

  1. Mix the water with the yeast and add it to the flour.
  2. Add the salt and the oregano and knead everything into a smooth dough. Add more water or more flour if needed. You should get a rather soft but not sticky ball.
  3. Place the dough in a bowl and cover it with plastic wrap. Place in a warm place to rise for 4-8 hours (I usually use the oven with the light turned on).
  4. When the dough has doubled in volume, knead the tomatoes (drained and cut into stripes) in the dough. Then flatten the dough in a rectangles and roll it up in a tight roll. Attach the two end of the roll to form a circle and let the dough rise again.
  5. Turn on the oven at 450F. When the oven is hot, score the bread with deep cuts all around and bake.
  6. Cook the bread for about 35 minutes or until the smell of summer fills the kitchen (and the bread is golden brown).
  7. For a crusty bread, turn off the oven and let the bread in the oven for another 10 minutes with the door propped slightly open after that let the bread cool down on a cookie rack.
  8. For a soft bread, wrap the hot bread with a towel and let the bread cool down wrapped in the towel.