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Rosemary and Lemon Pork Stew

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I found this recipe on RecipeZaar.com. I've adjusted it slightly, found it to be savory and delicious. Give it a try.

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Ingredients

  • 1 1/2 lbs boneless pork, cut into 1 inch cubes
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • Olive Oil for frying the pork
  • 4 ounces trimmed and sliced portabella mushrooms
  • 1 1/2 white onions, sliced lengthwise
  • 1 1/2 cup dry white wine – I used chardonnay
  • 1/2 teaspoon dried basil
  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon dried rosemary, crushed
  • Cornstarch and water for thickening stew
  • Juice of one lemon
  • Parsley or cilantro (to garnish)

Details

Preparation

Step 1

Toss the pork cubes in flour, salt, pepper and paprika, and in a large saucepan, brown them (in batches) in the olive oil. Remove to a plate covered in paper towels to absorb extra olive oil.

Add portabella mushrooms and sliced onions to the pan and sauté for 5 minutes.

Stir in the wine, basil, coriander and rosemary, scraping up any browned bits on the bottom of the pan

Return the pork to the pan; cover stew and cook over low heat for an hour

Uncover stew. Mix approximately 1 Tbls cornstarch with some cold water; add to stew and cook until liquid thickens up. If more cornstarch and water are needed, do so.

Just before serving, stir in the fresh lemon juice; garnish with fresh parsley or cilantro.

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