PORK TENDERLOIN STEW WITH ESCAROLE & POTATOES

By á-6817

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

Preparation

Step 1

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.