Braised Pork in the Black---Brasato di Maiale Nero
This is an Italian dish , but the sauce is very complex. Very much like French sauces.
Either way you can't go wrong. Excellent!
1 (4-pound) pork loin, sliced 1 in. or more
1 teaspoons salt
1/2 tsp. thyme
4 oz. cream cheese-softened
1tbl. minced garlic
2 tsp. dried parsley
1/4 cup olive oil
1 cup plus 1 cup red wine
1 (28-ounce) can tomatoes and their juices- crushed
Season the pork with the salt, rubbing it into the meat,
together the cream cheese, garlic and parsley to form a paste.
In a large, Dutch oven, heat the oil and add the cream cheese paste, cooking until it has melted into the
Place the pork in the pan and brown on all sides so that a uniform
crust is formed.
Add 1 cup red wine and reduce by 3/4.
Add the remaining
cup of wine and the tomatoes, cover, and bring to a low simmer. Cook
for 2 hours, until meat is fork tender.
Remove meat from pan, allow to rest 15 minutes. Serve.