fbnr.comSpanish Roasted Pork Loin and Eggplant Purée
Makes 8 servings
Ingredients
1 (2-1/2-pound) boneless pork loin roast
2 tablespoons FILIPPO BERIO® Olive Oil
2 cloves garlic, minced
1 tablespoon paprika
1-1/2 teaspoons dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
  Eggplant Purée (recipe follows)
   
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.
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.
Eggplant Purée
Makes about 3 cups
 
Ingredients
2 small eggplants (about 1 pound each)
11 tablespoons FILIPPO BERIO® Olive Oil, divided
8 cloves garlic, unpeeled
1 egg yolk
1 tablespoon salt
2 tablespoons lemon juice
   
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.
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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