Pork Braised in Morellino

Ingredients

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

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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