1 3/4 pound cubed pork
6 ounces calamata black olives
1 can (28 oz/796 mL) San Marzano tomatoes
2 cloves garlic, minced
3/4 cup red wine
3/4 cup dry Marsala
3 tablespoons olive oil
Salt and pepper to taste
1• Sauté the garlic and the rosemary in the olive oil, and once the garlic has turned slightly dark add the pork.
2• Brown everything, then stir in the Marsala and the wine and cook high until they have evaporated.
3• At this point stir in the tomatoes, a cup of hot water, and the calamata olives, and season to taste with salt and pepper.
4• Lower the heatm, simmer and cook for an hour and a half, by until the sauce is fairly thick.