Red Wine Pork
The combination of red wine and tomato puree creates a richly flavoured sauce for meat. Sage is perfect for this recipe to add a herbal flavour. If the flavour of sage is a problem, use thyme. A cast iron pot is a great tool here - it distributes the heat evenly and keeps the moisture in, allowing the meat to braise perfectly without drying out. When braising, the combination of red wine and other flavours gives the meat depth, resulting in a tender, melt-in-your-mouth pork that's perfect with mashed potatoes or stewed vegetables. Red wine pork can also be served with cheese-flavoured polenta.
Equipment
- cast iron pot
Ingredients
- 1 kg pork loin roast neck
- 2 carrots
- 6 button mushrooms
- 5 dl red wine
- 2 tbsp tomato puree
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 handful of fresh sage dried is also fine = 1 teaspoon
- 1 teaspoon wheat flour
- 0,5 dl olive oil
Instructions
- Cube the pork with sharp knife. Fry the pork in a frying pan until nicely browned. Use 1 tablespoon of olive oil at this stage.
- Wash and chop the carrot. Also chop the mushrooms into six pieces.
- Pour the pork from the pan into the cast iron pot and start to heat on the stove. Rinse the frying pan with a small amount of water and add to the pot. Season the meat with salt, pepper, tomato paste and the remaining olive oil. Flour the meat with wheat flour and mix well. Pour the red wine into the stew.
- Cover the pot with a lid and let it simmer for a good hour. Stir occasionally.
- Add the carrots and simmer under the lid for 15 minutes. Stir in the mushrooms and sage and simmer for another half hour.
- Taste and season more if needed. Enjoy the Red Wine Pork with a glass of good wine.
Ravintoarvot (suuntaa antava opas)
Calories: 381kcalCarbohydrates: 6gProtein: 38gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 105mgSodium: 489mgPotassium: 886mgFiber: 1gSugar: 2gVitamin A: 3428IUVitamin C: 2mgCalcium: 25mgIron: 2mg
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