Pork Loin with Ripe Olives

Name: Pork Loin with Ripe Olives
Yield: Serves 10 for dinner or 20 as part of a buffet
Cuisine: French
Ingredients: salt and pepper; ½ tsp. rosemary, crushed (see note); 1½ cups thin beef stock (dilute if canned); salt and pepper; 6 medium-size California ripe olives, water-packed; 1 center-cut boned loin of pork of about 6 lbs. (it can be as small as 3½ lbs. but no less); 1 or 2 cloves garlic, slivered; 6 medium-size California ripe olives, water-packed; ¼ calf’s foot (or ¼ lb. fresh pork rind cut in strips); 1 Tbsp. Madeira (optional); 1 cup dry white wine; ¼ calf’s foot (or ¼ lb. fresh pork rind cut in strips)

Preparation info

Serves
10
for dinner as part of a buffet

Difficulty
Easy

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

Perfect served cold at a large buffet, this is an adapted version of a luxurious dish I discovered in Elizabeth David’s French Provincial Cooking. The classic Enchaud de Porc à la Périgourdine is a specialty of the truffle region, where the cooks throw around the famous “black diamonds” as if they were turnips. Black

Ingredients

Europe
France
Dinner
Gluten-free
Mediterranean

Ingredients

Method