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Pork Stew with Gremolata


Pork Stew with Gremolata

Gremolata is a traditional Italian topping of chopped parsley, garlic, and lemon zest used in a variety of ways. Here it gives this dish a zing. You’ll be tempted to skip it, but don’t. It really makes this dish outstanding. – Slow Cooker Double Dinners for Two by Cynthia Graubart

Use slow cooker liners to make this recipe side by side with Island Pork Chili.

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Notes: Copyright 2014 by Cynthia Graubart
Slow Cooker Double Dinners for Two
Gibbs-Smith, Publishers


  • ½ Pound pork tenderloin (½ of small tenderloin), cut into 1-inch cubes
  • Salt and freshly ground black pepper
  • 1 small onion, diced
  • 10 baby carrots, chopped
  • 1 14 ½-ounce can diced tomatoes
  • ¼ Cup white wine
  • ¼ Cup beef broth
  • 1 clove garlic, minced, or ½ teaspoon bottled minced garlic
  • 3-4 sprigs fresh rosemary
  • ¼ Cup chopped fresh parsley
  • 1 Teaspoon lemon zest
  • 2 cloves garlic, minced, or 1 teaspoon bottled minced garlic


Add the pork to the slow cooker. Season with salt and pepper. Top the pork with the onion and carrots. Stir together the tomatoes, white wine, broth, and garlic in a medium bowl. Pour over the pork and vegetables. Top the pork with rosemary sprigs. Reserve the parsley, lemon zest, and garlic to top finished dish for serving.

Cover and cook on LOW for 6 hours.

Move a shallow serving dishes or bowls next to the slow cooker. Remove the cover and using pot holders or oven mitts, carefully remove the solids with a slotted spoon or tongs to the serving bowl. Still using a pot holder, transfer the liquids into the bowl.

Before serving, taste, and season again with salt and pepper. Top the stew with the reserved parsley, lemon zest and garlic before serving.