| 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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