Provencal PorkFrom noir 9 years ago
- 2 tbs olive oil shopping list
- 1/3 cup flour, seasoned lightly with salt and pepper shopping list
- 1 - 1 ½ lbs pork loin shopping list
- 8 oz cherry tomatoes, halved shopping list
- ½ cup sliced shallots shopping list
- 1-2 tbs chopped garlic shopping list
- ½ cup dry vermouth (or white wine) shopping list
- 1 tbs fresh rosemary, chopped shopping list
- 1 tsp dried thyme shopping list
- 1, 15 oz. can of cannellini beans, drained & rinsed shopping list
- 2 tbs capers shopping list
- ½ cup black olives shopping list
- 1 cup low-sodium chicken broth shopping list
- 1 tbs fresh, flat-leaf parsely, chopped or torn shopping list
- 2 cups baby arugula or baby spinach shopping list
How to make it
- Heat olive oil in a skillet over medium-high heat, lightly flour the pork loin and brown on both sides, approximately 5-7 minutes each side.
- Remove from pan and add the halved cherry tomatoes, sliced shallots and garlic and cook until the tomatoes start to release their juices and the shallots and garlic slightly soften.
- Deglaze with the vermouth or white wine (can also substitute extra chicken broth); then add the rosemary, thyme, drained and rinsed beans, the capers and olives.
- Add the pork loin back to the pan and add the chicken broth, reduce heat to medium, cover and simmer for 15 minutes.
- Remove lid, add arugula or baby spinach and the fresh parsley, cover again until greens are steamed/wilted.
- Remove lid and allow broth to reduce (if needed) for a few minutes.
- **As always...Great with a crusty baguette and a glass of wine**
- IMPORTANT: The canned beans in this dish are drained and rinsed. Rinsing is important so that the finished dish has a light, sauce rather than a starchy sauce that could become pasty as the pork loin finishes cooking in the stock and vermouth.
The Cooknoir Boston, MA
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