• 1 pound boneless pork loin (OR tenderloin OR pork leg, cut into 3/4-inch cubes)
  • 1 teaspoon olive oil
  • 1 onion (medium, chopped)
  • 2 cloves garlic (crushed)
  • 1 celery (chopped)
  • 1 carrot (peeled and shredded)
  • 1/4 pound mushrooms (sliced)
  • 28 ounces tomatoes (crushed)
  • 1/3 cup dry red wine (OR beef broth)
  • 2 teaspoons dried rosemary (crushed)
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano


  1. Sprinkle pork cubes with salt and pepper. In large nonstick skillet, heat olive oil over medium high heat; add pork and brown on all sides. Remove and set aside. Add onion, garlic, celery and carrot to skillet; cook, stirring, until onions are soft, about 5 minutes. Return pork to skillet with mushrooms, tomatoes, wine and herbs, stir well. Cover and simmer 10 minutes.
  2. Serves 4.
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