I like to think that this Seared Pork Loin Cacciatore recipe is a bit of an original. Cacciatore dishes can be a bit of a dime a dozen, with every Italian household seemingly having their own way of making them. There is nothing too exotic or difficult about a cacciatore dish, all the recipes tend to have some of the same things so it’s a ‘you know it when you taste it’ kind of deal.
Rather than go with the usual chicken cacciatore with this recipe, I decided to change it up with some seared pork loin. The pork loin is first marinaded in a salt brine, which helps it to remain super juicy and delicious through the searing and slow cooking process. I wouldn’t skip out on the brineing, it is essential to the cooking process.
The sauce here takes on an obviously peppered taste. If you are not a fan of peppers, you can leave them out and change the flavor profile. Don’t skip out on the artichokes. They deliver an amazing slightly salty and sweet silky smoothness to the dish that really brings it all together well.
Hope you enjoy this Seared Pork Loin Cacciatore!
- 2 lbs pork loin (marinaded in pork brine 4 hours - 2 days)
- 1/2 cup olive oil
- 1 medium sweet onion
- 5 garlic cloves (minced)
- 2 green peppers (sliced)
- 2 stalks celery
- 3 plum tomatoes (skins removed, julienned)
- 2 15 ounce cans diced tomatoes
- 2 cups crushed tomatoes
- 5-6 artichokes (quartered)
- 1/2 teaspoon crushed red pepper
- 1 teaspoon kosher salt
- 1 teaspoon Italian seasoning
- 1 teaspoon fresh basil
- kosher salt and pepper for sprinkling
- 1/2 cup table salt
- 1/2 cup granulated sugar
- 1 cup boiling water
- 8 cups cold water
- 1/2 cup balsamic vinegar
- 1 teaspoon oregano
- 1 teaspoon Italian seasoning
First, let's make the brine solution for the pork loin. Bring the one cup of water to a boil. Slowly add the sugar and table salt and stir until dissolved. Combine with the 8 cups cold water and stir in the balsamic vinegar, oregano, and Italian seasoning. Mix well.
Next, sprinkle the kosher salt and pepper over the surface of the pork loin. If you wish sprinkle some Italian seasoning over the pork loin as well.
Pour the brine solution to completely submerge the pork loin. Chill in refrigerator for at least 4 hours or up to two days, if you have the time. The longer the better.
Once the pork loin has soaked long enough, we are going to quickly sear it in a hot skillet.
Put your skillet over high heat and heat until a drop of water instantly vaporizes when put on the skillet. Then add the olive oil and remove skillet from the heat.
Add the pork loin and quickly sear the outside, creating a nice light crust. When seared on all sides, remove the pork loin from the skillet and place on cutting board. Keep the oil in the skillet and return it to medium heat.
Next, saute the onions in the oil for five minutes. Add the garlic and saute for five more minutes.
Turn the heat down to low and add the diced and julienned tomatoes, crushed tomatoes, peppers, celery, crushed red pepper, kosher salt, Italian seasoning, and stir well. Cut the pork loin into bite sized chunks and add those to the skillet as well. Simmer for about 35 minutes. The pork loin will slowly cook through during this time. Keep everything stirring occasionally.
Add the artichokes and basil and simmer for fifteen more minutes.
When finished, serve over a bed of pasta topped with Parmigiano-Reggiano. Now that will be some delicious and juicy pork loin!