Roasted Pork Loin with Herb, Lemon and Olive Crust over Confit Cherry Tomatoes

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the cherry tomatoes in a baking dish with the 2 whole garlic cloves, 1 1/2 tbsp olive oil, the brown sugar, 1/2 tsp salt, and a pinch of black pepper. Toss well.

2. 2

   In a bowl, combine the chopped green olives, breadcrumbs, fresh parsley, fresh rosemary, the 2 minced garlic cloves, lemon zest, and 1/2 tbsp olive oil until you have a moist crust mixture.

3. 3

   Pat the pork loin dry with paper towels and season it with the remaining salt and black pepper. Brush the top and sides with Dijon mustard, then press on the olive and herb mixture so it adheres well.

4. 4

   Place the dish with the tomatoes in the oven and roast for 10 minutes at 220°C / 425°F.

5. 5

   After 10 minutes, briefly remove the dish, push the tomatoes toward the edges, and place the pork loin in the center. Lower the oven temperature to 190°C / 375°F and cook for 30 to 35 minutes, or until the center of the pork reaches 63°C / 145°F.

6. 6

   Remove the dish from the oven and transfer the pork loin to a board. Let it rest uncovered for 10 minutes so the juices can redistribute.

7. 7

   While it rests, place the baking dish over the stovetop or pour the juices into a skillet. Add the white wine and lemon juice, cook for 2 to 3 minutes over medium heat until the flavors combine, gently scraping up the browned bits from the pan.

8. 8

   Slice the pork loin and serve it over the confit cherry tomatoes. Spoon the garlic and white wine pan juices over the top.