Calendar Recipe Box Shopping List Address Book
      
 
 

Source: Food and Wine Quick from Scratch

Braised Pork with Bacon and Onions
The somewhat acidic flavor of the pork is reminiscent of German sauerbraten, but the garlic and rosemary add a distinctly Italian touch to this lovely dish.
Rating:
Read Reviews(1)
Rate This Recipe
Serves: 4
Prep Time: 10 minutes
Cook Time: 29 minutes
  Print: Recipe
  Add To: Recipe Box
  Email: Recipe
  Find: More Recipes

 
2 slices sliced bacon, cut crosswise into 1/2-inch strips
2 pork tenderloin, (about 1 3/4 pounds in all)
salt
1/2 teaspoon fresh ground black pepper
1 tablespoon olive oil
2 onions, sliced thin
2 garlic cloves, minced
1/2 cup dry white wine
1 cup canned low sodium chicken broth
1 teaspoon white wine vinegar
3 whole cloves
2 bay leaves
1 sprig rosemary, or 1/2 teaspoon dried rosemary, crumbled




In a large deep stainless-steel frying pan or a Dutch oven, cook the bacon over moderate heat until crisp. Remove with a slotted spoon. Season the pork with 1/2 teaspoon salt and 1/4 teaspoon of the pepper. Increase the heat to moderately high. Put the pork in the pan and brown on all sides, turning, about 8 minutes in all. Remove.

Reduce the heat to moderate and add the oil to the pan. Add the onions and garlic and cook, stirring occasionally, until the onions are golden, about 5 minutes. Add the wine and simmer for 3 minutes.

Stir in the broth, vinegar, cloves, bay leaves, rosemary, 1/4 teaspoon salt, and the pork with any accumulated juices. Bring to a simmer. Cover and simmer, turning the meat once, until the pork is just done, about 10 minutes. Remove the meat from the pan, transfer to a carving board, and leave to rest in a warm spot for 5 minutes. Stir the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt into the pan and simmer until the sauce thickens slightly, about 3 minutes. Remove the bay leaves, rosemary sprig, and cloves. Cut the meat into thin slices and serve topped with the sauce.


Wine Recommendation: In Austria, Germany, or Alsace, the classic accompaniment for this type of dish is gewürztraminer. Look for one of the superb examples from the Alto Adige or Germany’s Pfalz region and you’ll understand why.


Enter your email address to receive delicious, family-friendly recipes, exciting promotions, helpful articles and more delivered right to your mailbox. What could be better?






 

Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
View the full recipe


Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
Simply fill out the required fields to begin enjoying the benefits of FamilyTime.com – it’s fast and it’s free.
* required



 
 
Concerned about privacy? Rest assured, we never sell or share your personal information.
See our Privacy Policy.
//