Piedmont Pork Stew
- 1 lb boneless pork loin, cut into 3/4-inch cubes
- 1 tsp oil
- 1 medium onion, coarsely chopped
- 2 carrots, sliced
- 8 oz mushrooms, coarsely chopped
- 1 8 oz can tomato sauce
- 1 cup dry red wine
- 1 tsp thyme
- 1 tsp oregano
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup raisins
- In large heavy skillet brown pork in oil over medium-high heat until browned, about 3-4 minutes. Stir in onion, carrots, mushrooms, tomato sauce, wine, thyme, oregano, cinnamon, salt and raisins; bring to a boil, cover and simmer for 15-20 minutes, until pork and vegetables are tender.
Serving Suggestion: Simmer briefly on the stove while preparing noodles or mashed potatoes to serve alongside. A crusty loaf of bread completes the meal.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.