Burgundy Pork

Posted on May 2, 2011 by admin-F0RS3
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Appetizers



6 servings

    • 1 1/2 lb
      .75 kg
      LEAN BONELESS PORK, CUBED
    • 1 1/2 tbsp
      20 ml
      canola oil
    • 2
      2
      medium onions, chopped
    • 2
      2
      Medium carrots, peeled and sliced
    • 1
      1
      large clove garlic, minced
    • 3/4 cup
      175 ml
      Dry red wine
    • 2 tsp
      10 ml
      dried thyme
    • 1 tsp
      5 ml
      salt
    • 1/2 tsp
      2 ml
      pepper
    • 14 oz
      398 ml
      Can diced tomatoes and juice
    • 1 cup
      250 ml
      Diced celery
    • 1/3 cup
      75 ml
      Raisins

Directions

Heat oil over medium heat in a large skillet or Dutch oven. Add pork, onions, carrots and garlic; cook and stir until pork and onions are lightly browned. Add wine and seasonings. Cover and simmer for about 1 hour, until pork is tender. Stir in tomatoes and juice, celery and raisins. Cover and simmer 15 minutes longer.


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