Roast Pork with Eggplant and Tomatoes
|Boneless pork loin roast||2 1⁄2 Pound|
|Fresh sage leaves||12|
|Garlic||1 Clove (5 gm), slivered|
|Coarse salt||1⁄4 Cup (4 tbs)|
|Bay leaf||1 , crumbled|
|Lard/15 milliliter olive oil||1 Tablespoon, melted|
|Eggplants||2 , peeled and cut into large cubes|
|Tomatoes||4 , quartered|
|Olive oil||1⁄4 Cup (4 tbs)|
With a small, sharp knife, make incisions in the meat and insert the sage leaves and garlic slivers.
Mix the salt with the thyme and bay leaf, and coat the pork with this seasoning.
Cover and allow to marinate for several hours or overnight in the refrigerator.
Discard the liquid that has been drawn from the meat, wipe off the excess salt, tie up the roast and put it in an oval earthenware gratin dish.
Brush with the lard or oil and put in a preheated 350° F. [180° C] oven.
Roast for 20 minutes.
Meanwhile, saute the eggplant and the tomatoes separately in the oil for a couple of minutes each.
Arrange the vegetables in alternating mounds around the pork, and continue to roast for 45 minutes, basting occasionally.