Pork Braised in Morellino

Ingredients

  • 2 cup(s) chicken stock or low-sodium broth
  • Salt and freshly ground pepper
  • 0.25 cup(s) extra-virgin olive oil
  • 1 14-ounce can whole plum tomatoes
  • 2 rosemary sprigs
  • 2 bay leaves
  • 4 thyme sprigs
  • + 8 more ingredients
    • 1.5 cup(s) dry red wine
    • 0.75 cup(s) pitted Gaeta olives
    • 1 teaspoon(s) ground fennel
    • 2 pound(s) boneless
    • 4 clove(s) garlic
    • 2 medium carrots
    • 1 large onion
    • 2 tablespoon(s) tomato paste

In a medium enameled, cast-iron casserole, heat 2 tablespoons of the olive oil until shimmering. Season the pork with salt and pepper. Add half of the pork to the casserole and cook over moderately high heat until browned on 2 sides, about 6 minutes. Transfer the pork to a bowl. Repeat with 1 tab...

View full recipe at Food & Wine

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