Piedmont Pork Stew
Courtesy of National Pork Board 6 Servings • 10 Min. Prep Time • 25 Min. Cook Time • Noodles or mashed potatoes and a crusty loaf of bread| Ingredients |
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| 1 lb. boneless pork loin, cut into 3/4-in. cubes |
| 1 tsp. oil |
| 1 med. onion, coarsely chopped |
| 2 carrots, sliced |
| 8 oz. mushrooms, coarsely chopped |
| 1 (8 oz.) can tomato sauce |
| 1 c. dry red wine |
| 1 tsp. thyme |
| 1 tsp. oregano |
| 1/4 tsp. cinnamon |
| 1/4 tsp. salt |
| 1/2 c. raisins |
Directions:
1. In large heavy skillet brown pork in oil over medium-high heat until browned, about 3-4 min.
2. Stir in onion, carrots, mushrooms, tomato sauce, wine, thyme, oregano, cinnamon, salt and raisins; bring to a boil, cover and simmer for 15-20 min., until pork and vegetables are tender.
* Simple ingredients make this honest Italian stovetop stew a favorite. Simmer briefly on the stove while preparing a side dish.
* Crockpot directions:
After completing step one, combine all ingredients in the crockpot. Cook on low for 5-6 hrs.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
Nutrition:
Calories: 202; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 45mg; Total Carbs: 19g; Protein: 18g; Sodium: 710mg;Wine Pairings:
Côtes du Rhône, Merlot, Shiraz/Syrah