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.
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2 comments:
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?
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?
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