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Simple ingredients make this honest Italian stovetop stew a favorite. Simmer briefly on the stove while preparing noodles or mashed potatoes to serve alongside. A crusty loaf of bread completes the meal.
Piedmont Pork Stew
1 pound boneless pork loin, cut into 3/4-inch cubes
1 teaspoon oil
1 medium onion, coarsely chopped
2 carrots, sliced
8 ounces mushrooms, coarsely chopped
1 8-ounce can tomato sauce
1 cup dry red wine
1 teaspoon thyme
1 teaspoon oregano
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup raisins
In large heavy skillet brown pork in oil over medium-high heat until browned, about 3-4 minutes. Stir in onion, carrots, mushrooms, tomato sauce, wine, thyme, oregano, cinnamon, salt and raisins; bring to a boil, cover and simmer for 15 to 20 minutes, until pork and vegetables are tender.
Makes 6 servings.
Nutrition information per serving: 202 calories; 18 g protein; 4 g fat (1 g saturated); 710 mg sodium; 45 mg cholesterol; 19 g carbohydrates.
Recipe from: National Pork Board
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