Pork Pot Roast

Pork Pot Roast

A 3 ½ Pound Pork Loin Tied In Three Equally Spaced Intervals With Butcher’s Twine
28 Ounces Of San Marzano Tomatoes
Two Minced Garlic Cloves
½ Cup Of Chopped Celery
A Cup Of Chopped Spanish Onions
A Cup Of Chopped Green Bell Pepper
A Cup Of Red Wine (Select One That You Would Drink)
Two Tablespoons Of Olive Oil
A Fresh Rosemary Stalk
A Fresh Oregano Stalk
Four Fresh Thyme Stalks
Four Fresh Italian Parsley Stalks
Three Teaspoons Of Sea Salt, Divided
¼ Teaspoon Of Ground Black Pepper
A Pinch Of Crushed Red Pepper Flakes

Preheat the oven to 300 degrees.

Put a Dutch oven (large enough to hold the pork loin) on high heat for three minutes. Sprinkle the pork on all sides with a teaspoon of sea salt and the black pepper. Add the olive oil to the pot. Brown the meat on all sides. Remove the pork loin from the Dutch oven and set it aside on a plate. Turn the heat down to medium. Add the celery, the onion, the green bell pepper, the garlic, two teaspoons of sea salt, and the crushed red pepper flakes. Cook while stirring for two minutes. Add the red wine. Scrape the bottom of the pot with a wooden spoon to loosen any of the brown bits that have accumulated. Let the wine and the vegetables cook for five minutes. Add the tomatoes. Using your spoon, break up the tomatoes into coarse pieces. Add the pork roast and any of the juices from the plate back to the Dutch oven. Tie the rosemary stalk, the oregano stalk, the thyme stalks, and the parsley stalks into a bundle with cooking twine. Drop the herb bundle into the pot. Cover the Dutch oven with aluminum foil. Place the pot into the preheated oven.

Cook for two hours. Remove the herb bundle after the first hour of cooking. Let the meat rest for 10 minutes before slicing. Serve with the tomato gravy on top of the pork.

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