Pork Stew with Gremolata

Pork Stew with Gremolata
Staff Writer
Pork Stew with Gremolata
Rick McKee

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

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

Ingredients

  • 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

Directions

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.

Nutritional Facts

Sodium, Na
1mg
0%
Water
2g
0%

Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Pork Wine Pairing

Tempranillo, dolcetto, gewürztraminer, or muscat with roast pork; carmènere with  pork sausage; sangiovese, pinotage, or richer sauvignon blancs for stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes.