It is best to marinate pork for no less than 8 hours and no more than 24 hours. I like 24 hours better.
Combine all wines, olive oil, gloves of crushed garlic, white pepper, crushed red peppers, paprika, bay leaves and salt into a pot. Add pork to marinade and marinate no less than 8 hours and no more than 24 hours in the refrigerator. Preheat oven to 350° F.. When ready to cook remove pork from marinade and drain, reserve marinade. In saute pan add oil and sear pork on all sides, remove pork, add whole garlic and saute til brown (do not burn) add bay leaves and tomato paste, saute until tomato paste is a mahogany color, add all of the marinade and potatoes and put into oven for about 20 to 30 minutes to roast. Add pork and return to oven until done about 30 minutes. Place littlenecks on top of potatoes and pork and bake until opened about 5 to 7 minutes. A whole hot red pepper can be added when you start roasting the potatoes.
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Serving Size: 1 (522g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 676 | ||
Calories from Fat: 277 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.8g | 41 % | |
Saturated Fat 9.3g | 46 % | |
Monounsaturated Fat 14.6g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 135.5mg | 42 % | |
Sodium 162.6mg | 6 % | |
Potassium 1509.2mg | 40 % | |
Total Carbohydrate 28.6g | 8 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 24.8g | ||
Protein 42.9g | 61 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 676
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