CALABRIAN PORK STOVETOP STEW
1 pound lean pork cubes, cut 3/4-inch (shoulder, fresh leg, tenderloin)
2 tablespoons flour
1 tablespoon olive oil
3 medium carrots, pared and sliced 1/2-inch thick
2 cloves garlic, crushed
1 14 1/2-ounce can diced tomatoes
1/2 cup dry red wine
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne
1 cup frozen pearl onions
1 9-ounce package Italian green beans
Toss pork cubes with flour and brown in hot oil in large skillet with lid.
Remove pork and reserve.
Sauté carrots in skillet, adding more olive oil if necessary, until brightly colored; return pork to pan with garlic, tomatoes, wine, Italian seasoning, salt, pepper and cayenne.
Bring to a boil, lower heat, cover and simmer for 20 minutes, until pork and carrots are tender.
Stir in onions and green beans and heat through, about 5-7 minutes.
Wine suggestion: Serve with Chianti, a Sangiovese or Pinot Noir.
This stovetop simmering stew will have your kitchen smelling like the neighborhood trattoria. Serve over hot noodles or polenta, accompanied with crusty Italian bread and a tossed green salad.
Calories 310 calories; Protein 28 grams; Fat 8 grams; Sodium 1040 milligrams; Cholesterol 75 milligrams; Saturated Fat 2 grams; Carbohydrates 27 grams
Recipe courtesy of National Pork Board.
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