Oven roasted pork loin with tomato
Made with Double concentrated tomato paste
The Double Concentrated Tomato Puree is bold, dense and intense, and in its various versions is ideal to enhance the colour, taste and texture of your dishes. This is a traditional product as its resistance to long cooking times makes it ideal for ragù sauce and stews, but it is surprisingly successful in bringing out the best in quicker, more creative recipes: from the dressing of pies and quiches, to delicious side sauces and tasty pestos with pasta. It takes 5.5 kg of fresh tomatoes to make 1 kg of Double Concentrated Tomato Puree.
Medium
Ingredients
-
700-800
g
pork loin
-
1/2
tube
Mutti Double Concentrated Tomato Paste
-
4
small red chili peppers, finely chopped
-
100
ml
liquid honey
-
Salt and pepper
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Oven roasted pork loin with tomato: Method
- Preheat oven to 325°F (160°C)
- Mix all the ingredients, except the meat, into a paste and rub it all over the pork loin
- Put meat in an oven tray and roast in pre-heated oven for 3 hours, or until meat is tender and has developed a lovely brown crust
- If possible, turn the roast over a few times during the cooking process
- After taking the meat out of the oven, let it rest for 10 min before carving
