Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Sep 23, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
RSS FEEDS
Keep up with one or all of your
favorite Sauce Magazine columns
RECIPES
Cynthia Graubart’s Pork Stew With Gremolata And Island Pork Chili
Serves 2
Rate It:
You must login to rate
Courtesy of From the book, Slow Cookers
October 2014

Cynthia Graubart’s Pork Stew With Gremolata And Island Pork Chili

INGREDIENTS

For the Pork Stew with Gremolata:
½ lb. pork tenderloin (½ of small tenderloin), cut into 1-inch cubes
Kosher salt and freshly ground black pepper to taste
1 small onion, diced
10 baby carrots, chopped
1 14½-oz. can diced tomatoes
¼ cup white wine
¼ cup beef broth
1 clove garlic, minced or ½ tsp. bottled minced garlic
3 to 4 sprigs fresh rosemary
¼ cup chopped fresh parsley
1 tsp. lemon zest
2 cloves garlic, minced, or 1 tsp. bottled minced garlic

For the Island Pork Chili:
½ lb. pork tenderloin (½ of small tenderloin), cut into ½-inch cubes
Kosher salt and freshly ground black pepper to taste
1 14½-oz. can diced tomatoes, drained
¼ cup frozen corn kernels
½ cup black beans, rinsed and drained
½ tsp. cumin
½ tsp. chili powder
1 mango, diced, divided
1/3 cup chopped fresh cilantro, divided

PREPARATION

Pork Stew with Gremolata
• Insert liner into the slow cooker, fully opening the bag and draping the excess over the sides.
• Add pork to the bottom of the liner. Season with salt and pepper.
• Top pork with onions and carrots.
• Stir together tomatoes, white wine, broth and garlic in a medium bowl. Pour over pork and vegetables.
• Top pork with rosemary sprigs.
• Reserve parsley, lemon zest and garlic to top finished dish for serving.
• Fold the top of the bag over to one side and push ingredients at bottom of liner over to create room for the second bag.
• Follow directions for the second recipe.

Island Pork Chili:
• Insert liner into the remaining space in the slow cooker, fully opening the bag and draping the excess over the sides.
• Add pork to the bottom of the liner. Season with salt and pepper.
• Stir together tomatoes, corn, black beans, cumin and chili powder in a medium bowl. Pour over pork.
• Top with half the mango.
• Fold the top of the bag over to the opposite side of the first bag and nestle the ingredients of both bags so they are sharing the space evenly.
• Reserve second half of mango and cilantro to top finished dish before serving.

To complete the recipes:
• Each closed liner should be draping away from the other, extending over the sides of the slow cooker.
• Cover and cook on low for 6 hours.
• Move two shallow serving dishes or bowls next to the slow cooker. Remove cover and using pot holders or oven mitts, carefully open each liner to and remove the solids with a slotted spoon or tongs to its own serving bowl. Still using a potholder, gather the top of the first liner, carefully lift the bag from the slow cooker and move over its serving bowl. Cut a corner off the bottom of the bag, large enough to allow the remaining contents of the bag to be released into the second bowl. Discard the liner. Repeat with the second liner.
• Allow the recipe being served to cool, and package in a resealable plastic freezer bag or freezer container. Label and freeze up to 3 months.
• Before serving, taste and season again with salt and pepper. Top Pork Stew with Gremolata with the reserved parsley, lemon zest and garlic before serving. Top Island Pork Stew with mango and cilantro before serving.

Want to comment on this recipe? Login or sign up on Sauce.
And/Or
Conceived and created by Bent Mind Creative Group, LLC ©1999-2017, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004