Pork Stew With Polenta Recipe

Name: Pork Stew With Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces whole onion or 11 ounces chopped, ready-cut onion (2 1/4 cups); 2 teaspoons olive oil; 2 large cloves garlic; 4 ounces peeled carrots or 4 ounces sliced, ready-cut carrots (1 cup); 4 ounces assorted wild or plain white mushrooms; 8 ounces pork tenderloin; Enough fresh rosemary to yield 1 tablespoon rosemary leaves or 1 teaspoon dried; 1 cup dry red wine; 2 1/4 cups no-salt-added chicken stock; 1/2 cup fine-grain polenta or instant polenta; 1 ounce Parmigiano-Reggiano ( 1/3 cup coarsely grated), optional; ⅛ teaspoon salt; Freshly ground black pepper to taste

Servings: persons

12 ounces whole onion or 11 ounces chopped, ready-cut onion (2 1/4 cups)
2 teaspoons olive oil
2 large cloves garlic
4 ounces peeled carrots or 4 ounces sliced, ready-cut carrots (1 cup)
4 ounces assorted wild or plain white mushrooms
8 ounces pork tenderloin
Enough fresh rosemary to yield 1 tablespoon rosemary leaves or 1 teaspoon dried
1 cup dry red wine
2 1/4 cups no-salt-added chicken stock
1/2 cup fine-grain polenta or instant polenta
1 ounce Parmigiano-Reggiano ( 1/3 cup coarsely grated), optional
⅛ teaspoon salt
Freshly ground black pepper to taste

1
Chop whole onion.
2
Heat large nonstick pan until it is very hot; reduce heat to medium-high, and add oil.
3
Saute onion in the oil until it begins to soften.
4
Meanwhile, mince garlic, and add to onion as it cooks.
5
Slice carrots in food processor, and add to onion as it cooks.
6
Wash, dry and slice mushrooms in food processor, and add to vegetables.
7
Wash, dry and cut tenderloin into bite-size chunks.
8
When vegetables have softened, push to the side, and brown meat quickly all over.
9
Strip rosemary branches of leaves to make 1 tablespoon; bring wine, stock and rosemary to boil in covered pot for polenta.
10
Mix the browned meat in with the vegetables, and continue cooking over low heat.
11
Slowly stir polenta into boiling stock to prevent lumping; reduce heat to medium-high, and continue stirring polenta until it thickens.
12
Grate cheese, if using, and stir into polenta.
13
Season pork mixture with salt and pepper, and serve over polenta.

519

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 ounces whole onion or 11 ounces chopped, ready-cut onion (2 1/4 cups), 2 teaspoons olive oil, 2 large cloves garlic, 4 ounces peeled carrots or 4 ounces sliced, ready-cut carrots (1 cup), and more.

Yes, Pork Stew With Polenta falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Stew With Polenta

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