TUSCAN PORK SHEET-PAN SUPPER
No need for multiple pots and pans: Cook this whole dinner on a single baking sheet.
Categories weeknight meals dinner main dish meat
Time 1h30m
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Whisk the balsamic vinegar, garlic, 1/3 cup olive oil, 2 teaspoons oregano and 1 teaspoon each salt and pepper in a small bowl.
- Place the pork in a large resealable plastic bag and pour in the marinade. Seal the bag, place in a dish and marinate for 30 minutes at room temperature or 2 hours in the refrigerator.
- Position racks in the upper and lower thirds of the oven and preheat to 450˚. Toss the sweet potatoes and shallots with the remaining ¼ cup olive oil, 1 teaspoon salt, 2 teaspoons oregano and ½ teaspoon pepper in a large bowl.
- Lightly oil 2 sheet pans. Put a pork tenderloin on each pan (let some of the marinade drip off first) and season lightly with salt. Arrange the sweet potatoes and shallots cut-sides down around each tenderloin.
- Roast, rotating the pans halfway through and shaking them to loosen the potatoes, until a thermometer inserted into the thickest part of the meat registers 140˚ to 145˚ and the potatoes are tender, 20 to 30 minutes. Slice the pork and serve with the vegetables. Top with parsley.
ITALIAN PORK STEW
Don't skip the anchovy paste! It gives a good, salty flavor, but doesn't taste fishy at all. Add a salad and crusty bread for an incredible meal. -Lynne German, Woodland Hills, California
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 8 servings (2 quarts).
Number Of Ingredients 19
Steps:
- Place flour in a shallow dish. Add pork, a few pieces at a time, and turn to coat. In a Dutch oven, brown pork in 3 tablespoons oil in batches. Remove and keep warm., In the same pan, saute onion in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, wine, bay leaves, cinnamon, tomato paste, vinegar, anchovy paste, herbs, salt, pepper flakes, pepper and pork; bring to a boil., Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally. Stir in parsley. Cover and cook 30-40 minutes longer or until meat is tender. Skim fat; discard bay leaves and cinnamon stick., Serve with pasta; sprinkle with cheese. Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 256 calories, Fat 12g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 349mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
TUSCAN PORK STEW
Tuscan Pork Stew Is One of My Favorite Slow Cooker Recipes. I Would Be Lost without My Slow Cooker - I Love It Because It's So Easy to Whip up a ...
Provided by Jelena Mardere
Time 8h45m
Yield 8
Number Of Ingredients 14
Steps:
- Place the pork shoulder in a large skillet with the olive oil. Cook over high heat until the meat is browned all over. Transfer the browned pork pieces to your slow cooker.
- Mix in the tomatoes, chicken broth, vegetable blend, wine, marmalade, garlic, oregano, fennel seed, pepper and pepper flakes if using.
- Place the lid on the slow cooker and cook on low for 8-10 hours.
- Mix two tablespoons of cornstarch with two tablespoons of water until smooth. Stir the mixture into the stew gradually.
- Cover the stew again and turn the heat to high. Cook for a further 30 minutes until the sauce has thickened.
- Serve over hot cooked fettuccine.
Nutrition Facts : Calories 232, Fat 7g, Protein 19g, Carbohydrate 19g, Cholesterol 42mg, Sodium 614mg
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