Rosemary and Lemon Pork Stew

By cndrela13

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

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)

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.