https://nautipaco.com/wp-content/uploads/2018/01/French-Pork-Stew.jpg 324 489 NatashaPACO https://nautipaco.com/wp-content/uploads/2016/03/Nauti-Paco-logo.png NatashaPACO2018-01-01 21:03:012020-12-10 15:56:39French Pork Stew
- olive oil
- 1 large onion, diced
- 5 stalks celery, diced
- 1/4 cup fresh rosemary leaves
- 2 pork tenderloins
- 1 bottle dry white wine
- 1 box chicken stock
- 1 Tbsp Worcestershire Sauce
- 2-3 cups new potatoes, sliced in half
- 1 Tbsp granulated garlic
The key to this dish is drying the meat.
Place the pork loins on a cooling rack set over a cookie sheet. Leave them alone in a cool place for about 4 hours.
- On a large plate mix: salt, freshly ground COARSE black pepper and granulated garlic.
- Place large cast iron skillet on high heat with a nice coating of olive oil, drop in 1/2 the rosemary.
- Cut the loins in half, width wise so they fit with room in the skillet. Roll them on the plate with the seasoning making sure to cover all sides.
- Once the pan is just about smoking, sear the loins in batches, 2 sections at a time so they have room. You want to brown them creating a nice crunchy coating on all sides. Remove to a plate and let them rest for an hour.
- Now add the onions and garlic to the skillet and reduce the heat to medium. Once they have browned add the celery and cook for 2 mins.
- Deglaze the skillet with 1/2 bottle of white wine. Add the potatoes and mix to combine.
- Pour the skillet in to a large crock pot and add the chicken stock and Worcestershire Sauce.
- Once the loins have rested for an hour, slice them into bite sized pieces. I slice them into rounds and then cut the rounds into thirds. Add to crock pot, mix well to combine, set on low for 8 hours or high for 4.