Greek Pork Stew
|1/2 cupolive oil|
|5 poundsPork tenderloin; (about two)|
|1 poundwhite onions; cut into halves|
|6 clovesGarlic; chopped|
|2 1/2 cupsDry Red Wine|
|2 can (6 oz)Tomato paste|
|2 can (14.5 oz)Beef broth|
|4 tablespoonBalsamic vinegar|
|4 eaBay leaf|
|3 teaspoonGround cinnamon|
|1/4 teaspoonGround corriander|
|Hot cooked brown rice|
Greek Pork Stew Preparation
Heat oil in 5-quart dutch oven over medium-high heat. Brown 1/4 of pork in Dutch oven. Remove with slotted spoon; set aside. Brown remaining pork. Remove with slotted spoon; set aside.
Add onions and garlic to Dutch oven. Cook and stir about 5 minutes or until onion is soft. Return pork to Dutch oven.
Combine wine and tomato paste in small bowl until blended; add to pork. Stir in broth, vinegar, bay leaves, cinnamon and corriander. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 45 minutes or until pork is fork-tender. Remove bay leaves before serving. Serve with rice.
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