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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

1. In large heavy skillet brown pork in oil over medium-high heat until browned, about 3 to 4 minutes.
2. 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.

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