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Pork Roast With Olives And Rice

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  Pork loin roast 7 Pound
  Garlic 3 Clove (15 gm), slivered
  Chicken broth 1 1⁄2 Cup (24 tbs)
  Dry vermouth 3⁄4 Cup (12 tbs)
  Ground sage 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Sliced pimiento stuffed olives 3⁄4 Cup (12 tbs)
  Saffron rice 1 Cup (16 tbs)

1. Score fat side of pork roast; insert garlic in slits. Place, fat side up, in a shallow roasting pan. Insert a meat thermometer in roast so that tip rests in thickest part of the meat.
2. Combine broth, vermouth, sage, and pepper; pour over meat.
3. Roast at 325°F until meat thermometer registers 170°F, basting occasionally. Total cooking time will be about 2 1/2 hours. The last hour of cooking time, add 1/2 cup of the sliced olives to liquid in pan.
4. Transfer roast to a heated platter; keep warm.
5. Remove olives; reserve to add to rice along with remaining olives. Use liquid for the gravy.
6. Spoon the Saffron Rice onto platter around the roast. Accompany with the gravy. Special Gravy: Skim excess fat from reserved liquid. Measure liquid and add enough water to make 1 3/4 cups. Return liquid to pan or pour into a saucepan and bring to boiling. Stir a blend of 2 tablespoons cornstarch and 1/4 cup water into boiling liquid; boil 1 to 2 minutes, stirring constantly. Pour into a gravy boat.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7269 Calories from Fat 2707

% Daily Value*

Total Fat 310 g477%

Saturated Fat 90.3 g451.6%

Trans Fat 2.5 g

Cholesterol 2540.1 mg846.7%

Sodium 5204 mg216.8%

Total Carbohydrates 169 g56.3%

Dietary Fiber 6.4 g25.8%

Sugars 3.9 g

Protein 858 g1716.2%

Vitamin A 5.5% Vitamin C 9.1%

Calcium 30.7% Iron 122.2%

*Based on a 2000 Calorie diet


Pork Roast With Olives And Rice Recipe