"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tuscan Pork Stew Recipe

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This recipe for Tuscan Pork Stew, by , is from TOP SECRET FAMILY RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shonna Gaul
Added: Tuesday, February 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons olive oil, divided, 1 medium diced onion,
1 teaspoon minced fresh rosemary, 3 minced garlic cloves, 1 cup baby carrots, 1/2 cup low-sodium chicken broth, 2 cans (15-19 ounces each) cannellini beans, rinsed and drained, 1 can (14 1/2 ounces) Italian-style diced tomatoes (with basil, garlic, and oregano), 1 pork tenderloin (1 1/4 pounds), sliced in 1/2-inch-thick slices

Directions:
Directions:
1. In a saucepan, heat 1 tablespoon olive oil over medium heat. Add onion and rosemary, cover, and cook until onion is tender, about 6 minutes. Add garlic, cook 1 minute more.

2. Place carrots in bowl, cover, and microwave 4 minutes. Stir broth, beans, tomatoes, and cooked carrots into saucepan with onions; bring to a boil, reduce heat, and simmer 10 minutes. Remove 1 cup of bean mixture, cool, and puree in blender or food processor; add back to saucepan.

3. Meanwhile, heat remaining 1 tablespoon olive oil in a large skillet over high heat. Add pork in small batches and cook, turning once, until browned and cooked through (6 minutes).

4. Serve bean mixture over sliced pork.

 

 

 

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