Fork tender pork that melts in your mouth is the base of this hearty Italian inspired meal flavored with fresh herbs. A cinnamon stick and some anchovies are also added to the simmering liquid, giving it yet another tasty dimension. The stew is perfect for those cold winter nights we are all experiencing right now. Serve it over pasta for a comforting family dinner.
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Italian Pork & Pasta
(inspired by Taste of Home)
2/3 cup all-purpose flour
2 pounds boneless pork loin, cut into 1-inch pieces
4 tablespoons olive oil, divided
5 garlic cloves, crushed
1 can (28 ounces) whole tomatoes, crushed by hand
1 cup water
3 bay leaves
1 cinnamon stick (3 inches)
1 tablespoon tomato paste
1 tablespoon red wine vinegar
1-3 anchovies, chopped
1 teaspoon dried oregano
1-2 teaspoon fresh basil, chopped
1-2 teaspoons fresh sage, chopped
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1/4 cup minced fresh parsley
1 lb pasta
Grated Parmesan cheese
1. Dredge pork in flour and shake excess. In a Dutch oven, brown pork in 3 tablespoons oil in batches. Remove and keep warm.
2. In the same pan, add garlic; cook 1 minute. Stir in the tomatoes, water, bay leaves, cinnamon, tomato paste, vinegar, anchovies, herbs, salt, pepper flakes, pepper and pork; bring to a boil.
3. 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. Discard bay leaves and cinnamon.
4. Serve over cooked pasta; sprinkle with cheese.
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