Season the pork with the salt, rubbing it into the meat, and place the sage leaves around the loin, secured under the twine. Set aside for 30 minutes.
Mince together the pancetta, garlic and parsley to form a homogenous, smooth mixture. In a large, cast-iron casserole or Dutch oven, heat the olive oil and add the pork paste, cooking until it has melted into the oil. Place the pork in the pan and brown on all sides so that a uniform crust is formed. Add 1 cup red wine and reduce by 3/4. Add the remaining cup of wine and the tomatoes, cover, and bring to a low simmer. Cook for 2 hours, until meat is fork tender.
Remove meat from casserole, allow to rest 15 minutes, and remove string and sage leaves. Serve in 1/3-inch thick slices.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	308.35 Kcal (1291 kJ)
Calories from fat	163.93 Kcal
		% Daily Value*
Total Fat	18.21g	28%
Cholesterol	54.05mg	18%
Sodium	952.01mg	40%
Potassium	460.17mg	10%
Total Carbs	3.3g	1%
Sugars	0.97g	4%
Dietary Fiber	0.15g	1%
Protein	18.21g	36%
Vitamin C	5.2mg	9%
Iron	0.9mg	5%
Calcium	37.6mg	4%

Amount Per 100 g
Calories	165.81 Kcal (694 kJ)
Calories from fat	88.15 Kcal
		% Daily Value*
Total Fat	9.79g	28%
Cholesterol	29.07mg	18%
Sodium	511.92mg	40%
Potassium	247.44mg	10%
Total Carbs	1.78g	1%
Sugars	0.52g	4%
Dietary Fiber	0.08g	1%
Protein	9.79g	36%
Vitamin C	2.8mg	9%
Iron	0.5mg	5%
Calcium	20.2mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

7.7

Points
7

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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