Kalamata Pork

This shredded pork is prepared in a slow cooker making it a meal that you put together and walk away from. This dish is suggested served over pasta, making it a whole meal.

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Ingredients:

• 1 - 1 1/2 lbs pork tenderloin
• 1 cup of whole pitted kalamata olives drained of brine
• 1 small onion, chopped
• 1 tablespoon garlic, minced
• 2- 14 oz cans of unsalted whole peeled tomatoes in juice
• 1 tbsp Italian Seasoning
• 2 tbsp butter
• 1-2 tbsp olive oil
• 2-4 pinches of kosher salt
• 1 cup fine shredded Parmesan
• 12 oz linguini, prepare per box instructions

Method

Season both sides of the pork tenderloin with a few pinches of kosher salt and the Italian seasoning. Press this into the tenderloin. Cut the tenderloin against the grain in 3 relatively equal hunks. Add the olive oil to your slow cooker pot and heat the pot on the stove top so the onions sizzle when they hit the pan. Saute the onion on med-high heat until they have begun to soften, 3 to 5 minutes. Then, add the tenderloin pieces and sear on each side. Add the garlic, olives and tomatoes. Squeeze the tomatoes with your hands to crush them. If your slow cooker pot is not safe for the stovetop, use a large frying pan for the above directions. When you add the tomatoes, be sure to scrape up anything that has stuck to the pan as it will add flavor. When you get to this point, pour the contents of the frying pan into your slow cooker pot and proceed with the rest of the directions. Put the slow cooker pot on its base and season lightly with a very small pinch of kosher salt. The olives will add quite a bit of saltiness so be sure to go easy when salting. Slow cook on high for 45 minutes and then on low for 3 hours. When finished cooking, shred the pork and return it to the sauce. Taste to see if it needs additional seasoning. When you feel it is seasoned properly, melt the butter into the sauce and incorporate. Serve over pasta with parmesan cheese.

Notes:

Number of servings: 4

Submitted By: llcoonan
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