By Christine Vartanian Datian
Ingredients
1 1/2 lb. boneless pork loin, cut into medium pieces
1 large white onion, roughly sliced or diced
1 green or red bell pepper, seeded and diced
2 stalks celery and top greens, diced
By Christine Vartanian Datian
Ingredients
1 1/2 lb. boneless pork loin, cut into medium pieces
1 large white onion, roughly sliced or diced
1 green or red bell pepper, seeded and diced
2 stalks celery and top greens, diced
2 carrots, peeled and diced
1 cup frozen peas
1 cup low-sodium chicken or beef broth
1/4 cup black or Kalamata olives, pitted and chopped
4 large garlic cloves, minced
1 (6 ounce) can tomato paste
2 (14 1/2 ounce) cans Italian-style crushed tomatoes
1 teaspoon each dried basil, oregano, thyme and marjoram, crumbled
1 bay leaf
1 teaspoon sea salt and 1/2 teaspoon black pepper
1 teaspoon fresh lemon juice and zest of one lemon
1/2 teaspoon fennel seeds, crushed
Dash of nutmeg
Olive oil, unsalted butter
Fresh chopped flat-leaf parsley, about 1/3 cup
1 cup dry white wine
1 lb. packed or fresh rigatoni, penne or angel hair pasta (or pasta of choice), cooked and drained
Fresh grated Pecorino, Romano or Parmesan cheese
Fresh basil, crushed red pepper flakes, toasted bread crumbs and pine nuts
Preparation:
Note: This recipe may be made in a large crock pot for all-day cooking. Repeat steps 1 and 2, brown the pork with the garlic in olive oil, drain and set aside. Add the vegetables and cook until onions are caramelized; add remaining ingredients (except the parsley and wine) to the crock pot and cook on low heat for 6 hours; stir occasionally until pork and vegetables are tender; add the parsley and wine 30 minutes before serving and adjust seasonings.
Serves 6-8.
*Christine’s recipes have been published in the Fresno Bee, Sunset and
Cooking Light Magazines, and at http://www.thearmeniankitchen.com/
*For Christine’s recipes that have been published in Sunset and Cooking
Light Magazines, go to: <http://www.myrecipes.com/search/site/Datian>
http://www.myrecipes.com/search/site/Datian