1 pork loin, 1.2 kg
1 tablespoon salt
2 tablespoons lime juice
4 crushed garlic cloves
3 sprigs of rosemary, chopped
1/2 cup beef broth, dissolved in 1 cup hot water (240 ml)
For the tomato
6 large green tomatoes (1.8 kg)
1 tablespoon olive oil
1 tablespoon butter
4 minced garlic cloves
2 lightly beaten eggs
1 cup grated Parmesan cheese (110 g)
8 slices of bread, crustless, processed in a blender (160 g)
1/2 teaspoon salt
1/2 teaspoon chopped fresh parsley
1/2 teaspoon chopped green onion
3 tablespoons pitted and chopped green olives
2 tablespoons finely chopped red pepper
1 pork loin, 1.2 kg
1 tablespoon salt
2 tablespoons lime juice
4 crushed garlic cloves
3 sprigs of rosemary, chopped
1/2 cup beef broth, dissolved in 1 cup hot water (240 ml)
For the tomato
6 large green tomatoes (1.8 kg)
1 tablespoon olive oil
1 tablespoon butter
4 minced garlic cloves
2 lightly beaten eggs
1 cup grated Parmesan cheese (110 g)
8 slices of bread, crustless, processed in a blender (160 g)
1/2 teaspoon salt
1/2 teaspoon chopped fresh parsley
1/2 teaspoon chopped green onion
3 tablespoons pitted and chopped green olives
2 tablespoons finely chopped red pepper
Preheat the oven to 200°C (hot)
In a large baking dish, season the pork loin with salt mixed with lime juice and garlic
Sprinkle rosemary on top and brush with beef broth
Cover with aluminum foil and bake in the preheated oven, basting occasionally with broth, for about 50 minutes
Remove the foil and bake until the pork starts to brown (about 40 minutes)
Prepare the tomato: while the pork is baking, cut off the top of each tomato and discard
With a spoon, remove the pulp and discard it too
Arrange the tomatoes on a wire rack with the cut side down and let them drain
In a large frying pan, heat the olive oil and butter over medium heat
Add the garlic and sauté, stirring occasionally with a wooden spoon, until softened (4 minutes)
Add the egg and Parmesan cheese, stir well, and let it start to firm up
Stir again to obtain a smooth mixture (1 minute)
Add the bread and mix quickly
Season with salt, parsley, green onion, and half of the olives
Stuff each tomato with this mixture and top with the remaining olives and red pepper
Distribute the tomatoes around the pork loin in the baking dish
Bake until the pork is slightly browned (about 20 minutes)
Remove from the oven
Cut the meat into slices and arrange on a platter
Arrange the tomatoes around it and serve immediately
639 calories per serving
