Pork Braised in Morellino

Ingredients

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

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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