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Wednesday, January 11, 2012

Braised Pork in the Black---Brasato di Maiale Nero (My Variation)

Braised Pork in the Black---Brasato di Maiale Nero
(My Variation)

This is an Italian dish , but the sauce is very complex. Very much like French sauces.
Either way you can't go wrong. Excellent!
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Ingredients:
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
Black pepper
Directions:
Season the pork with the salt, rubbing it into the meat,
Cream 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 oil.
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.

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