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This week has been crazy busy at work, and I have been feeling zapped by about 4pm.  So by the time I get home, I just want a quick tinker in the kitchen and sit down with a big glass of wine and enjoy a nice satisfying homecooked meal.

I have been trying to create a quick, fuss-free and cheap meal with a nice piece of pork loin I have in the fridge.  I didn’t want the usual roasted pork loin of some sort.  Had a eureka moment…and out came this recipe.

It was quick, hit the spot and definitely a keeper.  Sharing it and dedicating it to all those who have had a very long and tiring week.  Whip this up…you will feel a lot better.  🙂  This recipe fed eight adults!

Ingredients:

500g. pork loin, fat trimed and cut into cubes about 1 inch square
2 1/2 tablespoon paprika
salt and fresh ground black pepper for seasoning pork
2-3 T olive oil (depending on your pan)
1 1/2 packets of crimini or white mushrooms, washed and cut into thick slices
2 onion, finely chopped
1 head of garlic finely minced
1 Tablespoon dried oregano
1 can diced tomatoes plus juice (14.5 oz. can)
1 small can of tomato paste
2 cup chicken stock
1 cup natural low fat yoghurt
2 tablespoon brandy or sherry
1 cup shredded cheddar cheese (optional)
8 servings of cooked pasta

Direction:
1) Trim all visible fat from pork chops or pork loin roast, then cut meat into cubes about 1 inch square.  Put pork in a bowl and toss with 1 tablespoon paprika, salt, and fresh ground black pepper.
2) Heat 1 tablespoon olive oil in a dutch oven.  Brown pork over medium-high heat, turning several times so all sides are nicely browned, about 5-6 minutes.
3) Remove pork to another dish and add 1 more tablespoon olive oil to the pan, add sliced mushrooms and cook until nicely browned and all liquid has evaporated, about 5 minutes.  Remove mushrooms to same dish with the pork.
4) Add a little more olive oil if needed, then add chopped onion and cook until just starting to brown, about 3-5 minutes.  Add the brandy or sherry and deglaze.  Then add minced garlic, other 1 Tablespoon paprika, dried oregano,  and cook about 1-2 minutes.
5) Add diced tomatoes with juice, tomato paste and chicken stock, bring to a simmer, and cook about 20 minutes, or until the mixture is slightly thickened and flavors are well-blended.
6) Add the browned pork cubes and mushrooms back into the pan, cover and simmer about 20 minutes more.  Taste to see if it is seasoned enough.  If it is, add the yoghurt, stir well.  Allow to simmer uncovered for another 5 minutes till it is hot, taste one last time for seasoning.
7)  Add the pasta and cheese and toss well.  Serve with some steamed broccoli.

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