Pork Braised in Morellino

Ingredients

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