| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | Dinner: sou, Meat: pork, Method: ove | 6 | Servings |
INGREDIENTS
| 2 | ts | Minced garlic |
| 1 1/2 | ts | Salt |
| 2 | lb | Boneless pork loin; 1 1/2" cubes |
| 3 | c | Finely chopped onion |
| 1/2 | ts | Freshly ground pepper |
| 1/4 | ts | Fennel seed |
| 1 | cn | Tomatoes; chopped and liquid reserved, 14 1/2 or 16 ounce |
| 3 | c | Celery; 1" pieces |
| 1/2 | c | White wine |
| 10 | oz | Frozen peas; thawed |
INSTRUCTIONS
1. Heat oven to 325°F. With flat side of large knife, crush garlic with salt to form a paste. Combine garlic paste with pork, onions, pepper and fennel seed in large, heavy Dutch oven. Cover and bake 1 1/2 hours. 2. Stir in tomatoes with liquid, celery, white wine and peas. Cover and bake 1 hour more or until pork is tender. Stir in peas. Makes 6 servings. NOTES : A little fennel seed goes a long way to flavor this lusty pork stew that's prepared with white wine and tomatoes. Prep time: 25 minutes; Baking time: 2 1/2 hours; Degree of difficulty: Easy; Low-calorie Recipe by: Ladies Home Journal Online http://www.lhj.com Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Mar 19, 1998
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