Italian Pork Stew over Parmesan Polenta
Serves: 6 servings
For the Pork:
  • 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
For the Parmesan Polenta:
  • 4 cups chicken broth
  • 1 cup instant Polenta
  • ½ cup grated Parmesan cheese
  • 3 tablespoons butter, softened
For the Pork:
  1. Melt 2 tablespoons butter in a Dutch Oven over medium heat.
  2. Add ½ the pork and brown on all sides, remove with a slotted spoon and set aside.
  3. Repeat with the remaining pork.
  4. Add the additional tablespoon butter, if needed, and add the red onion, carrot, celery, garlic, sage, and thyme.
  5. Sauté a few minutes until beginning to soften.
  6. Return the pork to the Dutch Oven.
  7. Pour in the cup of dry white wine and bring to a simmer.
  8. Simmer a few minutes until the wine is reduced by half.
  9. Be sure to scrape any browned bits from the bottom of the pan.
  10. Add the can of diced tomatoes and the beef broth.
  11. Simmer, uncovered, for 30-40 minutes until pork is tender.
  12. Remove from heat and stir in the orange and lemon zest and fresh Italian parsley.
  13. Serve over Parmesan Polenta.
For the Parmesan Polenta:
  1. In a medium sauce pan, bring the chicken broth to a boil.
  2. Slowly whisk in the polenta and stir until smooth.
  3. Reduce heat and cook for about 3-5 minutes until thickened.
  4. Remove from the heat and stir in the Parmesan cheese and the butter.
Recipe by Sunflower Supper Club at