Food53

Pork with Mediterranean Vegetables

Pork fillet/tenderloin, cubed 

½ Red Pepper 

½ Yellow Pepper 

½ Orange Pepper 

2 Courgettes 

1 pint of Pork Stock 

1 Glass of Red Wine 

Italian Herbs 

Oil 

Garlic 

 

Saute onion and garlic in oil. Add the pork to seal the meat. Vegetables should be cut into chunks and added to the pan. Add the stock, wine and herbs and bring to the boil. Transfer the pot into a moderate oven and cook for about an hour and half. 

Roast Pork in Grape Juice

Pork Fillet/Tenderloin 

250ml Grape Juice 

Oil 

 

Put oil in a deep pan, add the pork and cook over a high heat. Turning frequently, until browned all over. Add the grape juice, lower the heat, cover and simmer for about 1 ½ hours until the pork is tender and the sauce has thickened. Lift out the meat and crave into slices. Place on a warm serving dish and spoon the sauce over them. 

 

Alternatively 

After adding the grape juice the pork can be roasted in the oven with frequent basting.  

 

Both cooking methods give the pork a different taste. 

Ginger Pork Casserole

Pork Fillet (cubed) 

½ Onion (as tolerated) 

Garlic (as tolerated) 

Oil 

1 Yellow Pepper (chopped) 

1 Orange Pepper (chopped) 

Ginger 

Coriander 

Pork Stock 

2 Bulbs of Fennel (chopped) 

 

Sauté onion and garlic in the oil, add cubed pork and fry until meat is sealed, add ginger and coriander and give a good stir. Add stock, peppers and fennel and place in a moderate oven until cooked. After about 1 hour add more stock if needed.