Tuscan Pork Stew Recipes

TUSCAN PORK TENDERLOIN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine garlic, rosemary, oregano, salt, and pepper in a small bowl. Rub spice mixture all over the pork tenderloin. Place in a baking dish.
• Bake in the preheated oven until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from oven and let stand for 5 minutes before slicing.

TUSCAN PORK STEW

Steps:

• In a large skillet, brown pork in oil; drain. Transfer to a 5-qt. slow cooker., Stir in the tomatoes, broth, vegetable blend, wine, marmalade, garlic, oregano, fennel seed, pepper and, if desired, pepper flakes. Cover and cook on low 8-10 hours, until meat is tender., Combine cornstarch and water until smooth; gradually stir into stew. Cover and cook on high about 30 minutes, until thickened. Serve with fettuccine if desired.

ITALIAN PORK STEW

Steps:

• Place flour in a shallow dish. Add pork, a few pieces at a time, and turn to coat. In a Dutch oven, brown pork in 3 tablespoons oil in batches. Remove and keep warm., In the same pan, saute onion in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, wine, bay leaves, cinnamon, tomato paste, vinegar, anchovy paste, herbs, salt, pepper flakes, pepper and pork; bring to a boil., Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally. Stir in parsley. Cover and cook 30-40 minutes longer or until meat is tender. Skim fat; discard bay leaves and cinnamon stick., Serve with pasta; sprinkle with cheese. Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

HERBY PORK STEW

Steps:

• Put the pork into a large bowl and coat the pieces very lightly with the flour.
• Chop the onion, celery, garlic and herbs finely and sauté in olive oil until softened.
• Add the pork and fry until the meat is browned.
• Add the white wine to almost cover.
• Evaporate off the wine on a medium heat.
• Cook slowly in vegetable stock to cover, adding more stock gradually if needed, for at least an hour and a half.

TUSCAN PORK STEW

Steps:

• Place the pork shoulder in a large skillet with the olive oil. Cook over high heat until the meat is browned all over. Transfer the browned pork pieces to your slow cooker.
• Mix in the tomatoes, chicken broth, vegetable blend, wine, marmalade, garlic, oregano, fennel seed, pepper and pepper flakes if using.
• Place the lid on the slow cooker and cook on low for 8-10 hours.
• Mix two tablespoons of cornstarch with two tablespoons of water until smooth. Stir the mixture into the stew gradually.
• Cover the stew again and turn the heat to high. Cook for a further 30 minutes until the sauce has thickened.
• Serve over hot cooked fettuccine.

TUSCAN-STYLE PORK STEW

Steps:

• Place the pork in a bowl; season with salt and pepper. Add the flour and toss to coat. Heat the oil in large skillet set over medium-high. Cook the pork in batches until nicely browned on all sides. Transfer the pork into a Dutch oven or large casserole dish. Remove all but 1 Tbsp. of oil from the skillet. Add the onion and cook 3 to 4 minutes. Mix in all remaining ingredients, except the parsley, and bring to a simmer. Pour the mixture over the pork. Cover and cook in the oven at 325 degrees F for 75 to 90 minutes, or until the pork is quite tender. Adjust seasoning and sprinkle servings of the pork with chopped parsley.

CROCKPOT TUSCAN PORK AND BEANS RECIPE

Steps:

• Boil the beans for 10 minutes.
• Place the beans, broth, and bay leaves in a large slow cooker. Place the pork on top of the beans.
• Use a small food processor (or mortar and pestle) to grind the sage, salt, fennel, rosemary, garlic, and olive oil together into a paste.* Smear the paste all over the top of the pork.
• Cover the slow cooker and cook on high for 8-10 hours, until pork is tender and beans are cooked through. Gently shred the pork into chunks.
• Serve topped with freshly cracked black pepper and butter-toasted crusty bread. Drizzle on a splash of white wine vinegar if desired.

ITALIAN PORK STEW

Steps:

• Rinse the beans, and drain.
• In a large saucepan combine the beans and the 6 cups of water, and bring to a boil.
• Reduce heat to a simmer, and cook uncovered for 10 minute.
• Remove from heat, cover and let stand for 1 hour.
• Drain and rinse beans, then transfer to a 4-quart slow cooker.
• In a large skillet cook the sausage over medium heat until sausage is no longer pink, breaking up the sausage as it cooks. Drain off the fat.
• Transfer the sausage to the slow cooker.
• In the same skillet cook the pork, half at a time, until pork is not longer pink. Drain off fat.
• Transfer pork to slow cooker.
• Add onion, carrots, and garlic to the slow cooker.
• Stir in the 3 cups of water, bouillon granules, thyme, and oregano.
• Cover and cook on low for 7-8 hours or on high for 3 1/2-4 hours.
• If using low setting, turn slow cooker to high after the 7-8 hours.
• Stir the wine into the tomato paste and add the mixture to the slow cooker along with the parsley.
• Cover and cook for 15 min more.

CUBAN PORK STEW

Steps:

• Salt and pepper pork cubes.In a pot over medium heat, brown meat in hot oil.Add onions and garlic and cook for 3 minutes.Add sugar and caramelize.Add wine and reduce until it's almost completely evaporated.Sprinkle with flour and stir.Add pineapple juice and water.Bring to a boil and stir in papaya and red pepper.Stew for 30 minutes or until meat is tender.Sprinkle with parsley and serve.