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Burgundy Pork
May 2, 2011
Appetizers



6 servings
-
- 1 1/2 lb.75 kgLEAN BONELESS PORK, CUBED
- 1 1/2 tbsp20 mlcanola oil
- 22medium onions, chopped
- 22Medium carrots, peeled and sliced
- 11large clove garlic, minced
- 3/4 cup175 mlDry red wine
- 2 tsp10 mldried thyme
- 1 tsp5 mlsalt
- 1/2 tsp2 mlpepper
- 14 oz398 mlCan diced tomatoes and juice
- 1 cup250 mlDiced celery
- 1/3 cup75 mlRaisins
Directions
Heat oil over medium heat in a large skillet or Dutch oven. Add pork, onions, carrots and garlic; cook and stir until pork and onions are lightly browned. Add wine and seasonings. Cover and simmer for about 1 hour, until pork is tender. Stir in tomatoes and juice, celery and raisins. Cover and simmer 15 minutes longer.