Pork Braised in Morellino

Ingredients

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

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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