Italian Pork Stew over Parmesan Polenta
Author: Sunflower Supper Club
Serves: 6 servings
- 3 tablespoons butter, divided
- 2 pounds pork tenderloin, cut into bite size pieces, and seasoned with salt and pepper
- 1 small red onion, diced (about 1 cup)
- ½ cup diced carrot
- ½ cup diced celery
- 2 cloves garlic, minced (1 teaspoon)
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 cup dry white wine
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup beef broth
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- 3 tablespoons minced fresh Italian parsley
- 4 cups chicken broth
- 1 cup instant Polenta
- ½ cup grated Parmesan cheese
- 3 tablespoons butter, softened
- Melt 2 tablespoons butter in a Dutch Oven over medium heat.
- Add ½ the pork and brown on all sides, remove with a slotted spoon and set aside.
- Repeat with the remaining pork.
- Add the additional tablespoon butter, if needed, and add the red onion, carrot, celery, garlic, sage, and thyme.
- Sauté a few minutes until beginning to soften.
- Return the pork to the Dutch Oven.
- Pour in the cup of dry white wine and bring to a simmer.
- Simmer a few minutes until the wine is reduced by half.
- Be sure to scrape any browned bits from the bottom of the pan.
- Add the can of diced tomatoes and the beef broth.
- Simmer, uncovered, for 30-40 minutes until pork is tender.
- Remove from heat and stir in the orange and lemon zest and fresh Italian parsley.
- Serve over Parmesan Polenta.
- In a medium sauce pan, bring the chicken broth to a boil.
- Slowly whisk in the polenta and stir until smooth.
- Reduce heat and cook for about 3-5 minutes until thickened.
- Remove from the heat and stir in the Parmesan cheese and the butter.
Recipe by Sunflower Supper Club at https://sunflowersupperclub.com/italian-pork-stew-over-parmesan-polenta/
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