red wine pork

I have been cooking lately, really.  I’ve even done a little baking here and there.  But with a new baby in the house, I’ve mostly been sticking to the simple standby meals — crockpot dishes, spaghetti, meatloaf, roast chicken, tacos — so I haven’t had any fun new recipes to post.

Shepherd is just past the three month mark now, though, and that seems to be the magical number for my babies.  They start taking consistent naps, they’re content to sit and watch the goings-on around them, and they’re often comforted just by our “conversations,” rather than needing to be rocked or bounced.  And they’re big enough to be back-carried in the mei tai if all else fails!

All that to say…I played around with a new recipe last week!  (This is exciting news, ok?  Just be happy for me.) 🙂

Pork cooked in wine (or should I call it “Cochon au Vin”??): it’s easy to make and doesn’t require any weird ingredients.  And it’s YUMMY.  Next time I’ll be doubling the recipe — everyone was asking for seconds but the food ran out before the appetites did!

RED WINE PORK

1 lb. cubed pork

1/2 c. diced onion

2 garlic cloves, minced

1 T. butter

1/2 c. red wine, divided

1/4 tsp. salt

1 T. sugar

2 T. tomato paste

1/2 c. chicken or beef broth

1 T. oil

fresh cilantro or parsley (optional)

Heat butter in a large skillet over medium heat; saute onion until tender.  Add garlic and saute for another for another minute or two.  Add 1/4 c. wine and simmer until reduced by half.

Transfer onion/wine mixture to a mixing bowl.  Add the other 1/4 c. wine, garlic, salt, sugar, tomato paste, and broth; whisk until blended.

Heat oil in original skillet; brown the pork (about 5 minutes).  Add wine/tomato mixture to the skillet; bring to a boil.  Reduce heat to low and simmer 30-40 minutes, until pork is tender.  Serve garnished with cilantro or parsley.

Yield: 4 smallish servings

Enjoy!

{I served the pork with brown rice risotto and fresh sweet peas from the farmers market…lovingly shelled by Calla and Hudson!} 🙂

 

-Abby

 

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One Response to red wine pork

  1. Beth says:

    I KNOW what you mean – the excitement of trying a new, “real” recipe after weeks or months of coasting by on the standby’s! And to have it be a success! Wonderful. 🙂

    I’ve been looking at some magazines here, and it’s always the food and recipes that get my attention…I pull out the good ones and then give the magazines away, daydreaming of when I’ll cook for the family again! It won’t be forever!

    Glad things are settling in with baby, having 4. Mine have been irregular – no predictable time at which they become more settled…all so different.

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