martedì 4 settembre 2012


Meat entree - Lactose and gluten free

8 pork loin (or tenderloin) slices, thinly sliced
14 oz Italian San Marzano tomatoes, with their juice
3 Italian sun dried tomatoes halves, packed in oil, julienned
1 tbsp Italian capers, packed in salt and rinsed
8 Italian oil cured black olives
2 Italian anchovy fillets
2 tbsp of the sun dried tomatoes oil
1 clove garlic, thinly sliced (optional)

Warm the oil in a big non-stick skillet on medium heat and add capers, olives, sun dried tomatoes, anchovy fillets and garlic (if you're using it). Stir until anchovies melt.

Now add tomatoes, stir and season with salt (careful with salt: dried olives, capers and anchovies are pretty salty). Cook on medium heat, possibly covered with a lid, for about 5 minutes.

Add meat and cook it for 5 minutes on each side, or until cooked thoroughly, depending on the slices' thickness (mine were about 1/8"). If the sauce thickens too much, add a few tbsp of wine or broth (or water)

Serve immediately.

This recipe serves 4.

- If you have leftovers, you can freeze them or use as a pasta sauce.
- You can dredge slices in flour, sautee in olive oil and then add the sauce, prepared in advance. This way it will be less light and not gluten free.
- I always suggest to use Italian San Marzano tomatoes, because they are the sweetest and Italian capers packed in salt because they are bigger and the packaging in salt won't give any aftertaste to your preparation.
- Our Italian sun dried tomatoes are a great product, preserved in Italian oil, capers and herbs.

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