Pork Loin with Tomato Jam

The pork loin with tomato jam is a dish that combines the succulence of pork with the sweetness and acidity of tomatoes concentrated in a jam. Here is the recipe:

Ingredients

• 1 kg of pork loin in one piece
• 400 g of ripe tomatoes
• 150 g of sugar
• 1 onion
• 2 cloves of garlic
• Salt to taste
• Pepper to taste
• Extra virgin olive oil
• Aromatic herbs (rosemary, thyme, laurel)
• Balsamic vinegar

Preparation

1. Start by preparing the tomato jam: wash the tomatoes, cut them into pieces, and put them in a pot with the sugar. Add a pinch of salt and cook over medium-low heat, stirring occasionally, until you get a dense and soft consistency (about 1 hour).

2. In a second pot, heat some olive oil and add the chopped onion and garlic cloves. Sauté until the onion becomes translucent.

3. Add the pork loin to the pot with the onion and garlic, browning it on all sides until golden.

4. Preheat the oven to 180°C (356°F).

5. Season the pork loin with salt and pepper to taste, add the aromatic herbs, and transfer it to a baking dish. Drizzle some extra virgin olive oil and a bit of balsamic vinegar over the entire surface.

6. Place the loin in the oven and let it cook for about 1 hour and 30 minutes, checking the doneness and, if necessary, covering with aluminum foil to prevent the surface from burning.

7. Once the pork loin is cooked, let it rest for a few minutes before slicing.

8. Serve the sliced pork loin with tomato jam on the side or on top of the meat slices, as you prefer.

Curiosity

The word “arista” derives from the Greek “áristos,” which means “the best.” This cut of meat is central to Tuscan culinary culture, and its use is documented as far back as a 15th-century banquet in Florence.

Enjoy your meal!