Pork loins are a staple in our house. This boneless Roasted Pork Loin with Polenta Puttanesca is easy, delicious and full of flavor!
There are a few basics we always keep in our freezer and a boneless pork loin is one of them. They are so simple and so delicious to make. We love that you can prepare it so many ways and with very little effort. You can have a dinner as though you are at a fine dining restaurant. We love to have our favorite olives from Spain on hand for this recipe and so many more, as they are our favorite. Be sure to check them out on Instagram at @haveanoliveday.
A pork loin needs very little preparation and care and you can design your meal around the flavors you would like. In our house, this Boneless Roasted Pork Loin with Polenta Puttanesca is called a “We have no food in the house meal”. We know we always can reach in our pantry and pull out these ingredients. We always use a 2 pound boneless pork loin which will serve up to 8 for dinner. That means we always have leftovers.
How to Make This Roasted Pork Loin with Polenta Puttanesca Recipe
You will need a cast iron skillet, a sauté pan, and a pot for the polenta.
INGREDIENTS
For Pork
- 2 pounds boneless pork loin roast
- 1/4 cup olive oil
- 1/2 cup white wine or chicken, beef, or bone broth
- 4 minced garlic cloves
- 1 tbsp dried rosemary
- Salt and pepper to taste (I keep a bowl and salt and pepper mix on my counter all the time and for this recipe I use about a tsp)
For Polenta Puttanesca
- 2 tbsp olive oil
- 6 diced garlic cloves
- 1 medium onion diced
- 2 28 ounce can diced tomatoes
- 1 cup green olives (anyone you like) quartered
- 4 tbsp drained capers
- 2 tsp dried oregano
- salt and pepper to taste
- Optional – 8 anchovy fillets diced
- Polenta – cook as instructed on package
INSTRUCTIONS
- Preheat oven to 350 degrees.
- Combine garlic, rosemary, salt, pepper and 2 tbsp olive oil to make paste.
- Rub the paste mixture to cover the pork.
- Warm cast iron skillet with the remaining olive oil to a medium high heat.
- Sear pork on both sides for 2-3 minutes each.
- Once pork is seared, place cast iron skillet with the pork in the preheated oven.
- Roast for about one hour to desired temperature. We suggest an internal temperature of 145.
- Remove your roasted pork loin from the oven and place the pork on a cutting board to rest.
- Add the wine or broth to the hot cast iron skillet and with a wooden spoon, scrape the brown bits off the pan and save to serve on top of the sliced pork.
While the pork is cooking prepare the Puttanesca and Polenta
Polenta
Prepare the Polenta as directed on the package. I use a simple simple corn grits and 6 cups of water to 2 cups of polenta. Bring the water to a boil and then slowly stir in the corn grits. Turn the flame to a simmer and stir until finished. Remove from the cooktop. Fluff the polenta right before serving.
In a saute pan prepare the Puttanesca
- Place 2 tbsp olive oil in the pan and warm over medium heat.
- Add the diced onion and saute until translucent.
- Add all the other ingredients and saute.
- Salt and pepper to taste – if you use anchovies you may not need salt
- Allow to simmer
While pork is resting prepare your platter
- Fluff polenta and place as the base of the platter.
- Spoon the Puttanesca over the polenta.
- Place the sliced pork on top of the Puttanesca.
- Pour the pork broth from the brown bits and wine or broth over the pork.
- Serve immediately with a vegetable like asparagus or broccoli.
- Enjoy!
What is your favorite pork loin recipe?
Roasted Pork Loin with Polenta Puttanesca Recipe
Pork loins are a staple in our house. This boneless Roasted Pork Loin with Polenta Puttanesca is easy, delicious and full of flavor!
Ingredients
- For Pork
- * 2 pounds boneless pork loin roast
- * 1/4 cup olive oil
- * 1/2 cup white wine or chicken, beef, or bone broth
- * 4 minced garlic cloves
- * 1 tbsp dried rosemary
- * Salt and pepper to taste (I keep a bowl and salt and pepper mix on my counter all the time and for this recipe I use about a tsp)
- For Polenta Puttanesca
- * 2 tbsp olive oil
- * 6 diced garlic cloves
- * 1 medium onion diced
- * 2 28 ounce can diced tomatoes
- * 1 cup green olives (anyone you like) quartered
- * 4 tbsp drained capers
- * 2 tsp dried oregano
- * salt and pepper to taste
- * Optional - 8 anchovy fillets diced
- * Polenta - cook as instructed on package
Instructions
INSTRUCTIONS
Preheat oven to 350 degrees.
Combine garlic, rosemary, salt, pepper and 2 tbsp olive oil to make paste.
Rub the paste mixture to cover the pork.
Warm cast iron skillet with the remaining olive oil to a medium high heat.
Sear pork on both sides for 2-3 minutes each.
Once pork is seared, place cast iron skillet with the pork in the preheated oven.
Roast for about one hour to desired temperature. We suggest an internal temperature of 145.
Remove your roasted pork loin from the oven and place the pork on a cutting board to rest.
Add the wine or broth to the hot cast iron skillet and with a wooden spoon, scrape the brown bits off the pan and save to serve on top of the sliced pork.
Polenta
Prepare the Polenta as directed on the package. I use a simple simple corn grits and 6 cups of water to 2 cups of polenta. Bring the water to a boil and then slowly stir in the corn grits. Turn the flame to a simmer and stir until finished. Remove from the cooktop. Fluff the polenta right before serving.
In a saute pan prepare the Puttanesca
Place 2 tbsp olive oil in the pan and warm over medium heat.
Add the diced onion and saute until translucent.
Add all the other ingredients and saute.
Salt and pepper to taste - if you use anchovies you may not need salt
Allow to simmer
While pork is resting prepare your platter
Fluff polenta and place as the base of the platter.
Spoon the Puttanesca over the polenta.
Place the sliced pork on top of the Puttanesca.
Pour the pork broth from the brown bits and wine or broth over the pork.
Serve immediately with a vegetable like asparagus or broccoli.
Enjoy!
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I am a home cook that does things my way. In my kitchen, I make breakfast, pack lunches, prepare snacks, and cook dinner. During the week, we eat real food that is homemade, organic, and local. On the weekends we do explore more of our local restaurants. I bake my own bread, juice fresh oranges every other day, and make my own kombucha and other weekly favorites.
