Anchovy Pork

This is a recipe that is loosely based on something I once saw on the Frugal Gourmet. He combined all of the ingredients except the meat, then used it to stuff a chicken. That is good, but we have come to like to like this adaptation better.

• Ready In: 1 hr 20 mins
• Serves: 4-6
• Yields: 1 caserole

Ingredients

• 1  lb boneless pork loin
• 1 1⁄2 lbs  red potatoes
• 1  large onion, cut in small chunks
• 4  garlic cloves, coarsely chopped
• 1⁄2 cup green olives
• 2  tablespoons capers
• 1⁄2 teaspoon black pepper, coarsely ground
• 1  tablespoon rosemary, chopped
• 1 (2 ounce) can anchovy fillets, mashed with their oil
• 1  tablespoon olive oil

Directions

1. Cut pork loin and potatoes into bite-sized cubes.
2. Heat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray and set aside.
3. Combine all ingredients in a large bowl, toss well to coat the meat and potatoes with the other ingredients.
4. Empty bowl into the prepared baking dish and even out the ingredients.
5. Bake for 1 hour, or until the meat and potatoes are done.
6. ***Alternately, omit the pork and use the the combined ingredients to stuff a turkey or 2 chickens. Roast as you would usually prepare the bird(s). Or, place a small pork roast, turkey breast or chicken breasts in the prepared baking dish, then surround with the remaining ingredients, bake until meat is done.