PORK TENDERLOIN STEW WITH ESCAROLE & POTATOES

PORK TENDERLOIN STEW WITH ESCAROLE & POTATOES
PORK TENDERLOIN STEW WITH ESCAROLE & POTATOES

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    PORK TENDERLOIN, ABOUT 1 1/2 POUNDS

  • SALT & PEPPER

  • 2

    TABLE. OLIVE OIL

  • 2

    LARGE ONIONS, CHOPPED

  • 1

    TEAS. CHOPPED FRESH ROSEMARY OR 1/2 TEAS. DRIED

  • 4

    GLOVES GARLIC, MINCED

  • 1/2

    CUP WHITE WINE

  • 1 1/2

    POUNDS TOMATOES, CUT INTO 1-INCH PIECES

  • 2 1/2

    CUPS CHICKEN BROTH

  • 1

    SMALL HEAD ESCAROLE, OUTER LEAVES REMOVE, RINSED & C

Directions

SLICE PORK IN HALF LENGTHWISE & CUT EACH HALF INTO ½ PIECES. SALT AND PEPPER LIBERALLY. HEAT 1 TABL. OLIVE OIL IN LARGE SKILLET AND SAUTE ONE HALF OF PORT PIECES ABOUT 3 MINUTES. USE SLOTTED SPOON & REMOVE PORK TO PLATE & KEEP ASIDE. REPEAT WITH REMAINING PORK. ADD THE REMAINING OIL TO SKILLET & COOK ONIONS & ROSEMARY FOR ABOUT 5 MINUTES OR UNTIL ONIONS BEGIN TO TURN COLOR. ADD THE GARLIC & COOK 1 MINUTE LONGER. ADD WINE & LET IT SIMMER UNTIL IT ALMOST EVAPORATES, ABOUT 5 MINUTES. ADD POTATOES & BROTH. BRING TO BAIL, COVER PAN & COOK FOR 15-20 MINUTES. RETURN PORK TO SKILLET & CAREFULLY ADD THE ESCAROLE UNTIL PORK IS HEATED THROUGH AND THE ESCAROLE IS COOKED, UP TO 10 MINUTES DEPENDING ON THE AMOUNT OF ESCAROLE.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: