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Braised Pork with Garlic Cloves, Rosemary and Tomatoes

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Level: Easy

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Description

Heavenly, rustic and so simple.

Ingredients

  • ¼ cups Olive Oil
  • 1-½ pound Pork Loin Or Roast, Tied, Boneless, Trimmed Of Excess Fat
  • Salt To Taste
  • 2 whole Medium Onions (or 1 Large Onion), Cut Into 1-inch Chunks
  • 10 cloves Peeled Garlic
  • 1 sprig Fresh Rosemary, Stripped Off Of The Stem And Chopped (or 1 Teaspoon Dried Rosemary)
  • 1 whole Fresh Red Chili Pepper, Thinly Sliced (or 1 Teaspoon Crushed Red Pepper)
  • 1 cup Dry White Wine
  • 2 cups Vegetable Or Chicken Stock
  • 20 ounces, fluid Canned Diced Tomatoes, Drained
  • Cooked White Rice For Serving

Preparation

Preheat the oven to 350 F. On the stove top, heat a large ovenproof pot with a lid to medium-high heat with the olive oil.

When the oil shimmers, sprinkle the pork with salt and add it into the pot. Sear on all sides, about 7 minutes per side, until browned all over.

Scatter the onion, garlic, rosemary, and chili pepper around the pork and sprinkle with salt. Add the wine and 1 cup of stock to the pot with the drained tomatoes. The liquid should come about 2 inches up on the pork. Add more stock if needed.

Cover the pot, put it into the oven and braise it for 2-3 hours, checking every hour or so, and continuing until the pork is fork-tender. Add more stock or wine during the braising process if needed. Remove pot from oven.

Let the pork rest for 5-10 minutes before slicing. Serve with the vegetable mixture and pan juices over white rice.

Notes:
– Any kind of pork or roast you like would work well for this. You can even use smaller chunks for faster cooking time!
– If you don’t have a Dutch oven or other stove-to-oven pot, transfer the mixture from the stove top to a covered casserole dish for braising.

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