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
- 2lb pork loin
- 1/2 cup capers
- 1/2 cup sundried tomatoes
- white wine
- 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.
- Great dish to prepare ahead. Also, leftover meat and sauce make for a pretty great sandwich!