Serves 4.

This recipe was published in the Minneapolis Star Tribune (July 15, 2004) and attracted me because of its simplicity, the olives and the fact that it's low in carbohydrates. It turned out to be very tasty and I recommend it if you are looking for something just a little different.

The Star-Tribune recipe was adapted slightly from "Low-Carb Italian Cooking with the Love Chef," by Francis Anthony.

3/4 cup white wine
1/4 cup olive oil
1 Tablespoon white wine vinegar
2 bay leaves
1 teaspoon dried thyme (or 1 tbsp. chopped fresh thyme)
1 clove garlic, minced or pressed
Salt and freshly ground pepper to taste
1-1/2 pound boneless pork loin
1 Tablespoon butter
1 cup pitted kalamata olives

In a medium glass, ceramic or stainless bowl, whisk together the wine, olive oil, vinegar, bay leaves, thyme, garlic, salt and pepper. Put the pork in the bowl and turn it in the marinade to coat it well. Marinate 2 hours or more in the refrigerator, turning it once or twice.

Remove the pork from the marinade, reserving the marinade. Pat the pork dry with paper towels.

Heat the butter in a heavy Dutch oven or other large pot that has a lid. Brown the pork on all sides.

Add the marinade and olives. Bring to the boil, reduce heat to low and simmer, covered, 30 minutes, or until pork is tender. Remove the pork to a warm plate and cover with an inverted bowl to keep it warm. Discard bay leaves, increase heat to medium-high and boil down pan juices (with olives) 2 or 3 minutes, stirring occasionally, until there's only about a half cup of liquid. Pour olives and juices over pork and serve.

Nutrition information per serving:
Calories 480 Fat 34 g Sodium 409 mg
Carbohydrates 4 g Including sat. fat 9 g Calcium 50 mg
Protein 38 g Cholesterol 116 mg Dietary fiber 1 g
Diabetic exchanges per serving: 1 vegetable exch., 5 lean-meat exch. and 4 fat exch.

Star Tribune 07-15-04