Pork Braised in Morellino

Ingredients

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

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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