The Rural Voice, 1998-11, Page 32RURAL LIVING
Tasty pork dishes warm up cool autumn days
Selected by Bonnie Gropp
As days gro►i.• cold, cooks runs to
comfort foods. that warm from the
inside our. Dressed up on its own or
enhancing the flavours of stews and
casseroles, pork is also a healthy
choice. Today's pork is leaner and
with the addition of herbs and
spices allows a creative touch to
meal planning.
HARVEST PORK PASTA
12 oz (375 g) fettuccine
1 tbsp (15 mL) vegetable oil
2 cloves garlic, minced
1 Ib (500 g) pork tenderloin or
pork butt, cut into 2 x 1/2 x 1/8 -inch
(5 x 4 -cm x 3 -mm) strips
4 green onions, sliced
1 zucchini, cut into 1/8 x 1 -inch
(3 -mm x 2.5 -cm) strips (broccoli
florets may be substituted)
1/4 Ib (125 g) snow peas, deveined
2 cups (500 mL) sliced mushrooms
" 1/2 red pepper, cut into 1/4 x 2 -
inch (6 -mm x 5 -cm) strips
1 tsp (5 mL) basil
1/2 tsp (2 mL) oregano
1/2 cup (125 ml) chicken stock,
fresh or canned
1/2tsp(2mL)salt
1/4 tsp (1 mL) fresh black pepper
1/4 cup (50 mL) grated romano or
parmesan cheese
Cook fettuccine as per instructions
on package. In a large skillet heat oil.
Saute garlic and pork strips until
lightly browned. Add vegetables,
basil, oregano and chicken stock.
Simmer together for about 5 minutes,
or until vegetables are tendercrisp.
Season with salt and pepper. Toss
with cheese and fettuccine. Serve
immediately.
PORK BOURGUIGNON
1/1/2Ibs (750g) pork butt, cut into
1 -inch (2.5 cm) cubes
1 tbsp (15 mL) vegetable oil
2 tbsp (25 mL) flour
1 cup (250 mL) onion, chopped
2 carrots, diced
2 cloves garlic, minced
2 cups (500 mL) beef stock
1 cup (250 mL) dry red wine
28 THE RURAL VOICE
A delicious and colourful meal, "Harvest Pork Pasta", is great for today's rush
hour cook.
1 bay leaf
1/2 tsp (2 mL) thyme
1/2 Ib (250 g) button mushrooms,
cleaned
8-12 small, whole onions, peeled
1/2tsp(2m1)salt
fresh black pepper to taste
In a heavy skillet, heat oil. Add
pork cubes which have been coated in
flour and brown. Add onion, carrot
and garlic to skillet; cover and
continue to cook over medium heat
until vegetables are limp. Stir in
stock, wine, bay leaf and thyme.
Combine well; bring back to the boil
and simmer covered about 50
minutes.
Add mushrooms and onions to the
skillet. Cover and continue to simmer
30 minutes. Discard bay leaf and
season with salt and pepper. Taste.
Adjust seasonings.
Pork bourguignon is best made a
day ahead. It freezes well in a
freezer -proof baking dish. To reheat
in a conventional oven, thaw in the
refrigerator overnight and bake in a
preheated 350°F (180°C) oven 40
minutes or until bubbly. To reheat in
a microwave, cover with microwave -
safe plastic wrap and heat on medium
power 30 minutes, stirring after 15
minutes.
ITALIAN PORK STEW
1 Ib (500 g) boneless pork, leg or
butt, cut into 1 -inch (2.5 cm) cubes
2 tbsp (25 mL) vegetable oil
1 each, onion, carrot, celery stalk,
coarsely chopped -
2 cloves garlic, minced
1/4 Ib (125 g) mushrooms, sliced
1 can (19 oz/540 mL) tomatoes,
crushed
1/3 cup (75 mL) beef broth
1-2 tsp (5-10 mL) dried rosemary
1/2 tsp (2 mL) each dried basil and
oregano.
Heat oil in a large, deep skillet
over medium-high heat. Add pork
and brown on all sides, stirring
occasionally. Remove pork from pan.
Add onion, carrot, celery and
garlic to skillet; cook and stir until
onions are soft, about 5 minutes.
Return pork to skillet; add mush-
rooms, tomatoes, broth, rosemary,
basil and oregano. Cover and simmer
15 minutes. Adjust seasonings to
taste with salt and pepper. Serve hot
with crusty Italian bread.
SKILLET PORK 'N
SAUERKRAUT
11/4 Ib (600 g) pork shoulder
butt, trimmed and cut into 3/4 -inch
(2 cm) cubes