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2 1/2 pound pork loin roast


2 tablespoons olive oil


1 cup red or yellow bell pepper, diced


1 cup tomato, seeded and diced


1/2 cup Greek olive mix, pitted and chopped


1/3 cup dill leaves, minced


1/4 cup sherry vinegar


3/4 cup olive oil


1/4 teaspoon salt, 1/8 teaspoon freshly ground pepper




Preheat the oven to 350 degrees. Remove the roast from the refrigerator 30 minutes to an hour ahead. Heat a roasting pan just large enough to hold the meat , add oil and sear the meat on all sides. Leave the meat in the pan off the heat.



Combine and blend the remaining ingredients. Spoon the dressing over the meat and roast until the internal temperature at the center of the meat  reaches 150 degrees, 40 to 50 minutes. Remove the meat from the pan and allow it to rest at least 10 minutes before slicing. Spoon vinaigrette over each serving.



Left-overs are delicious served cold over a salad.