I found this recipe in my Light and Easy cookbook. It made a simple yet very flavorful dinner! So much so, that Matt and I both absolutely loved it. And this isn't the type of dish I normally enjoy so much. I highly recommend this one.
Start the pork the night before for even better flavor.
1 small pork sirloin roast, sliced rather thickly (about 1/2")
2 cloves garlic, sliced
mixed herbs (I used about 1 t of thyme and marjoram), divided
salt and freshly ground black pepper to taste
3-4 potatoes, peeled, sliced thinly and divided
1 onion, thinly sliced
1 small (14.5 oz) can crushed tomatoes
1/4 cup white wine
pinch each: thyme and marjoram
fresh parsley, chopped
Layer sliced pork in a large baking dish, ensuring none of the slices overlap. Sprinkle with garlic; press lightly into meat. Drizzle with olive oil and sprinkle generously with herbs and salt and pepper. Cover tightly and refrigerate overnight.
Drizzle a large frying pan or skillet with olive oil. Saute onion til softened, about 5 minutes. Stir in tomatoes and wine; simmer til sauce thickens, about 5 minutes. Stir in additional herbs if desired. Taste and adjust as desired.
Preheat oven to 350°.
Meanwhile, layer potato atop pork, overlapping slightly. Pour in sauce. Layer on remaining potato; sprinkle with herbs. Cover dish with foil and roast provencale 1 1/2 hours. Uncover and roast an additional 30 minutes, or til potatoes are browned. Let dish rest about 10 minutes. Sprinkle with fresh parsley and slice.
The pork was SOOO tender and juicy!