Monday, June 30, 2008

Pork-Rhubarb Stew Recipe...Conventional

My last post was for a very rapid, seasonal pork-rhubarb stew. I wrote that I would try a conventional cooking method recipe. I did. It worked; but it is different--more stew-y. It is still unconventional as the meat isn't browned first which eliminates the need for added fat. It got good marks from the tasters served over rice.

1 pound pork tenderloin, trimmed as much as possible of any fat and the slick membrane that covers part of it

12 ounces rhubarb stalks (3 to 4 stalks) sliced thinly on the diagonal (2 cups)
6 ounces onion in 1/4" cubes (1 1/2 cups)
2 cloves garlic, smashed and peeled
1 1/2 cups crushed tomatoes (I used vacuum packed) or marinara sauce
1/2 cup dry white wine
2 teaspoons kosher salt
Fresh ground black pepper to taste

Mix all together in an eight-to-nine-inch sauce pan. Cover and bring to a simmer. Cook about forty-five minutes or until the pork is tender. Add salt and pepper and serve over rice to four people.

2 comments:

Paul Levy said...

Syntactical query from a rhubarb hater: how do you serve the tasters over rice? Do you cut them up first? And don't you need an awful lot
of rice?

Barbara said...

Quite right. The pork,not the tasters, I haven't taken up cannibalism yet. I wonder about the food writers who say that they have eaten everything?