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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is a recipe that is loosely based on something I once saw on the Frugal Gourmet. He combined all of the ingredients except the meat, then used it to stuff a chicken. That is good, but we have come to like to like this adaptation better. Ingredients:
1 lb boneless pork loin |
1 1/2 lbs red potatoes |
1 large onion, cut in small chunks |
4 garlic cloves, coarsely chopped |
1/2 cup green olives |
2 tablespoons capers |
1/2 teaspoon black pepper, coarsely ground |
1 tablespoon rosemary, chopped |
1 (2 ounce) can anchovy fillets, mashed with their oil |
1 tablespoon olive oil |
Directions:
1. Cut pork loin and potatoes into bite-sized cubes.
2. Heat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray and set aside.
3. Combine all ingredients in a large bowl, toss well to coat the meat and potatoes with the other ingredients.
4. Empty bowl into the prepared baking dish and even out the ingredients.
5. Bake for 1 hour, or until the meat and potatoes are done.
6. ***Alternately, omit the pork and use the the combined ingredients to stuff a turkey or 2 chickens. Roast as you would usually prepare the bird(s). Or, place a small pork roast, turkey breast or chicken breasts in the prepared baking dish, then surround with the remaining ingredients, bake until meat is done.
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