| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Ethnic, Pork | 4 | Servings | |
INGREDIENTS
| Karen Mintzias | ||
| 750 | g | Pork fillet, leg or loin |
| 1/4 | c | Butter |
| 500 | g | New potatoes, peeled |
| 250 | g | Small mushrooms |
| 1 | c | Red wine |
| Salt | ||
| Freshly ground black pepper | ||
| 2 | t | Crushed coriander seeds |
INSTRUCTIONS
Cut pork into approximately 3 cm (1-1/4 inch) pieces leaving some fat on meat as this is desirable. Heat half the butter in a heavy based pan and brown potatoes. Remove and keep aside. Add remaining butter and brown pork on each side, push to side of pan. Trim and clean mushrooms and fry quickly in pan next to meat. Stir to combine. Reduce heat to low. Pour in wine, add salt and pepper to taste and place potatoes on top. Sprinkle with coriander seeds, cover pan with lid and simmer over low heat for 45 minutes or until pork and potatoes are tender. Serve with a tossed green salad. Source: The Complete Middle East Cookbook, by Tess Mallos * Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 526
Calories From Fat: 354
Total Fat: 39.6g
Cholesterol: 159.9mg
Sodium: 189.4mg
Potassium: 837.7mg
Carbohydrates: 2.8g
Fiber: 1.1g
Sugar: 1.2g
Protein: 36.4g