Pork Tenderloin A'la Wall **** 6/97

Categories:
dinners, pork, ToTryAgain

3 1/4 teaspoon salt
3/4 teaspoon pepper
1 bay leaf; crumbled
1 pinch allspice
1 garlic clove; minced
4 lb pork loin
5 tablespoon virgin olive oil
3 onions; chopped
5 garlic cloves; minced
3 red bell peppers; 1 cubes
1 1/2 cup dry white wine
15 oz can crushed tomatoes
1 1/2 cup beef broth
3 bay leaves; crushed
1 1/2 tablespoon marjoram

Combine first 5 ingredients in a small bowl. Rinse pork and pat dry. Rub with above mixture. Cover and chill for 6 to 24 hours. Preheat oven to 350. Heat 3 TB. of the oil in a dutch oven. Add pork and brown over high heat on all sides. Transfer pork to a plate. Reduce heat to medium and add the 2 remaining TB. of oil. Add onions and saute until tender. Add garlic and peppers; saute until peppers begin to soften. Add wine, tomatoes (with juice), beef broth, bay leaves, and marjoram. Add pork, fat side up: bring to a boil. Cover and bake until very tender (1 1/2 to 2 hours). Transfer pork to a platter; let stand for 15 minutes. If necessary, boil sauce until reduced to 4 cups. Season with salt and pepper. Thicken with some corn starch if desired. Slice pork with the grain about 3/8 inch thick. Serve pork over rice and top with sauce. You can substitute a rolled loin if desired.

Yield: 8 servings