Ingredients with Measurements:
- 1 pound salondro magro (lean pork loin)
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (14.5 ounces) diced tomatoes, drained
- 1/2 cup pitted Kalamata olives, chopped
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon red pepper flakes
- Salt and pepper, to taste
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the salondro magro to the skillet and cook for 5-7 minutes on each side, or until browned and cooked through. Use tongs to turn the meat.
3. Remove the salondro magro from the skillet and set aside on a plate.
4. Add the chopped onion and minced garlic to the skillet and cook for 2-3 minutes, or until softened.
5. Add the drained diced tomatoes, chopped Kalamata olives, chopped parsley, and red pepper flakes to the skillet. Stir to combine.
6. Season the tomato and olive mixture with salt and pepper, to taste.
7. Return the salondro magro to the skillet and spoon the tomato and olive mixture over the top.
8. Reduce the heat to low and simmer for 10-15 minutes, or until the flavors have melded together and the salondro magro is heated through.
9. Serve hot, garnished with additional chopped parsley if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for browning the salondro magro
- Low heat for simmering the tomato and olive mixture with the salondro magro
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 16g
- Carbohydrates: 10g
- Protein: 33g
- Fiber: 2g
- Sugar: 4g
- Sodium: 780mg
Substitutions for ingredients:
- Pork tenderloin or chicken breast can be substituted for the salondro magro
- Black olives can be substituted for Kalamata olives
- Canned whole tomatoes can be substituted for diced tomatoes
Variations:
- Add 1/2 cup of white wine to the skillet with the tomato and olive mixture for a richer flavor.
- Add 1/2 cup of chicken or vegetable broth to the skillet with the tomato and olive mixture for a saucier dish.
- Add 1/2 cup of chopped sun-dried tomatoes to the skillet with the tomato and olive mixture for a more intense tomato flavor.
Tips and tricks:
- Make sure to brown the salondro magro well on each side before adding it back to the skillet with the tomato and olive mixture.
- Use a meat thermometer to ensure the salondro magro is cooked through to an internal temperature of 145°F.
- Serve with crusty bread to soak up the flavorful tomato and olive sauce.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftovers in the microwave or in a skillet over low heat until heated through.
Presentation ideas:
- Serve the Salondro Magro with Tomatoes and Olives on a large platter, garnished with additional chopped parsley and Kalamata olives.
Garnishes:
- Chopped parsley
- Kalamata olives
Pairings:
- Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted asparagus
- Roasted Brussels sprouts
- Mixed greens salad with a lemon vinaigrette
Troubleshooting advice:
- If the tomato and olive mixture is too thick, add a splash of white wine or chicken broth to thin it out.
Food safety advice:
- Always use a meat thermometer to ensure the salondro magro is cooked through to an internal temperature of 145°F.
Food history:
- Salondro magro is a traditional Italian dish made with lean pork loin.
Flavor profiles:
- The Salondro Magro with Tomatoes and Olives is a savory and slightly tangy dish, with the saltiness of the Kalamata olives balancing out the sweetness of the tomatoes.
Serving suggestions:
- Serve the Salondro Magro with Tomatoes and Olives as a main dish for a hearty dinner.
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Region: Italian