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 to 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 Facts
Calories 220 calories
Protein 18 grams
Fat 5 grams
Sodium 710 milligrams
Cholesterol 45 milligrams
Saturated Fat 1 grams
Carbohydrates 19 grams
Recipe provided courtesy of Pork, The Other White
Meat.