This spectacular-looking rosemary and olives Dutch oven pork roast with vegetables is very simple and requires little in the way of work or skills. Tender, flavorful and beautiful, it is the perfect dish for a weekend meal, you can add other ingredients into the pot and have dinner ready in just one step.

– 1½ pound [0.7 kg] flank steak or sirloin – 1¼ teaspoon of garlic salt – ¼ teaspoon freshly cracked black pepper (may need more) – 3 tablespoon oil for frying, (peanut, or sesame oil) – 3 bell pepper, cut into thin strips – 1 cup of orange juice – 1 teaspoon of cornstarch – 1 tablespoon of tomato paste – 1 teaspoon of brown sugar – ¼ teaspoon of cracked coriander seeds, (optional) – 1 tablespoon of spicy-hot sauce – 2 tablespoons of soy sauce – Salt to taste (optional)


Preheat the oven to 350 ºF [150 ºC]. Using a long knife carve a hole along the length of the pork loins, making two tubes. Make a dry rub by combining pepper, salt, garlic powder, and oregano in a small bowl, whisk to mix them well. Season the meat inside and out with with this mixture. Stuff the holes with the garlic cloves. Let the meat rest while you proceed with the next step.

Step 1:

In the food processor pulse the olives, and olive oil.

Step 2:

In the skillet, heat the vegetable oil over very high heat. Once it reaches smoking point, lower to medium-high heat and immediately place the pork. Rotate to sear all around.

Step 3:

Once it has a nice golden color, remove from the heat and place them side by side in the Dutch oven. Cover them with the olive paste, surround by rosemary springs, and place the tomatoes on the side.

Step 4:

Cover the Dutch oven with the lid, and cook in the oven for 60 minutes, or until the pork reaches an internal temperature of 145 ºF [62 ºC].

Step 5:

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