This delicious recipe is courtesy of Stephane Reynaud and can be found in his cookbook "Pork and Sons."

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a Dutch-oven over medium heat. Add pork and cook, turning occasionally, until golden brown all over, 8 to 10 minutes. Reduce heat, cover, and cook, turning occasionally, 1 1/2 hours.

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  • Add wine, onions, carrots, potatoes, butter, bay leaf, thyme, 2 sprigs parsley, and peppercorns; dot with butter. Cover, and let simmer until potatoes are tender, about 30 minutes.

  • Season pork with salt and sprinkle potatoes with garlic and chopped parsley before serving.

Reviews (5)

15 Ratings
  • 5 star values: 0
  • 4 star values: 5
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
09/19/2008
I made this for a party tonight with some parsnip/carrot mash and it was lovely! The potatoes tasted great cooked in wine! Could have used a bit more salt, however.
Rating: Unrated
09/19/2008
I made this for a party tonight with some parsnip/carrot mash and it was lovely! The potatoes tasted great cooked in wine! Could have used a bit more salt, however.
Rating: Unrated
03/05/2008
This is one of my favorite recipes for pork. It infuses the normally tasteless American pork with the delicious flavors of the wine. The vegetables come out perfectly and the flavors are balanced. I recommend this highly.
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Rating: Unrated
11/28/2007
this is delicious but I cooked it longer as we do not like "pink" pork. We like it well done!
Rating: Unrated
11/15/2007
This was so easy and very delicious....We love pork so it suited the whole family...Thank you ....