Pork Tenerloin StewFrom laurakaay 8 years ago
- 1 pork tenderloin cut into bite sized pieces shopping list
- All Purpose flour, enough to dredge meat with shopping list
- 2 tbs. olive oil shopping list
- 2 tbs. butter shopping list
- 1 tbs. Cavender’s seasoning (Greek all-seasoning; do not use season salt, it is not the same! You really want to use a Greek all seasoning.) shopping list
- 1 tsp. fresh ground black pepper shopping list
- 1 tbs. paprika shopping list
- 1 tsp. ground cayenne pepper shopping list
- 2 tsp. ground thyme shopping list
- 1tbs. dried basil shopping list
- 3 tbs. minced garlic shopping list
- 1 onion chopped shopping list
- 2 carrots chopped shopping list
- 1 heart of celery chopped with leaves shopping list
- 2 cups chicken stock shopping list
- 8-10 red potatoes quartered shopping list
- 1 cup jasmine rice shopping list
- ½ cup black-eyed peas shopping list
- ½ cup black beans shopping list
- ½ cup white beans shopping list
- 1 lbs. mushrooms sliced shopping list
- 1 bottle dry red wine (beer is a great substitute!) shopping list
- 3 -4 shakes tamari soy sauce shopping list
- salt to taste (I use ground sea salt, if I need it) shopping list
How to make it
- 1. Rinse your beans and look through for any broken or discolored beans to be discarded.
- 2. Dust the meat with spices, nothing measured out, just a light dusting of each over the meat. Set the meat aside.
- 2. Prepare a frying pan with the oil and butter and set the stove to medium high heat to warm the pan.
- 3. Dredge the meat in the flour, when the oil is hot and the butter melted, add the onion, celery and carrot, cook until the onion is just becoming translucent, 3-5 minutes add the meat and quickly brown it.
- Remove meat and vegetables from the pan, place into soup pot.
- Use 1/2 the bottle of wine to deglaze the pan stirring up all the yummy bits and pieces left behind and add to the soup pot.
- 4. In a medium soup pot add the meat, celery, carrot and onion.
- Add to that all the measured herbs and spices, potatoes, mushrooms, the rest of the wine, the chicken stock, soy sauce and the beans.
- Bring to a boil, then turn down the heat to simmer for 1 1/2 hours, covered. Stir occasionally.
- 5. Add garlic and the rice, simmer for another half hour to 40 minutes or until rice is tender and broth has thickened.
- Remove from heat and let rest for 15 minutes. Transfer to a tourene or serve straight from the pot. Enjoy with a dollop of sour cream and a good crusty roll.
The Cooklaurakaay Oroville, CA
The Rating1 people
I've got to stop looking @ your recipes.....I wanna try 'em all.dtour in Somewhere In Florida loved it