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Spanish Roasted Pork Loin and Eggplant Purée
Makes 8 servings
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Ingredients
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1
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(2-1/2-pound) boneless pork loin roast
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2
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tablespoons FILIPPO BERIO® Olive Oil
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2
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cloves garlic, minced
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1
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tablespoon paprika
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1-1/2
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teaspoons dried oregano leaves
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1/2
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teaspoon salt
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1/4
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teaspoon freshly ground black pepper
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Eggplant Purée (recipe follows)
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Place pork in large shallow glass dish. In small bowl, combine olive oil, garlic, paprika, oregano, salt and pepper. Spread over all sides of pork. Cover; marinate in refrigerator at least 2 hours or overnight.
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Preheat oven to 350°F. Remove pork from refrigerator 1 hour before roasting. Place in large shallow roasting pan; insert meat thermometer into center of thickest part of pork. Roast, uncovered, 1 hour and 15 minutes or until meat thermometer registers 160°F. Transfer pork to carving board; tent with foil. Let stand 5 to 10 minutes before carving. Cut into thin slices. Serve on bed of Eggplant Purée.
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Eggplant Purée
Makes about 3 cups
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Ingredients
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2
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small eggplants (about 1 pound each)
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11
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tablespoons FILIPPO BERIO® Olive Oil, divided
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8
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cloves garlic, unpeeled
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1
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egg yolk
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1
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tablespoon salt
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2
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tablespoons lemon juice
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Preheat oven to 350°F. Cut eggplants in half lengthwise. Brush cut sides with 2 tablespoons olive oil. Place, cut side down, on baking sheet. In small bowl, toss garlic cloves with 1 tablespoon olive oil. Place garlic cloves on same baking sheet. Bake 30 minutes; remove garlic. Bake eggplant an additional 45 minutes or until tender. Cool slightly.
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Scrape flesh from eggplant into blender container or food processor. Slip off skins from garlic. Add garlic, egg yolk and salt to blender; process until smooth. While machine is running, slowly drizzle in remaining 8 tablespoons olive oil. Add lemon juice. Transfer mixture to medium saucepan. Cook over low heat 10 minutes, stirring often, until hot. Do not boil.
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© Filippo Berio® Olive Oil
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Click here for printable version