Cook1 hr 10 mins
A recipe from Penzeys. . .the photo in their catalog looks amazing. It makes a nice sauce too. They recommend serving it over pasta or rice with a side of steamed broccoli. Feel free to use canned or fresh tomatoes.
- Preheat oven to 350 degrees.
- Melt the butter and oil in a large, oven safe pan with a lid.
- Season the pork by rubbing it with the lemon pepper and half of the garlic and then rolling it in flour.
- Brown the pork on all sides over medium heat; this should take roughly 10 minutes. Remove the pork to a plate.
- Add the onions and mushrooms to the pan and brown for 5 minutes, then add tomatoes and stir to coat everything. Add the remaining garlic and the chicken stock. Stir well and then place the pork on top.
- Cover the pan and return to the oven for 45 - 60 minutes until the pork is done.
- Remove the pork from the pan, and add the cream to lightly thicken the sauce.
- Let the pork rest for approx 7 minutes, then slice and serve atop rice or noodles and pour some sauce over the top of the pork.
We are not tomato fans either. So I used canned diced tomatoes infused with garlic, oregano and basil. And a half pork-half chicken broth. I also mixed in a can of cream of mushroom soup at the end and mixed the sauce with eggnoodles. Served the pork over the pasta and YUM!
I made this from the catalog. The only change was that the original calls for 1-2 tsp granulated garlic, divided. Plus Penzey's wants you to blanch and skin the tomatoes. Forget that! I made this for Easter and everyone loved it! The veggies came out too cooked, but I think it would be just as good w/out them. Thanks for posting, so I don't have to! UPDATE: This made it into my Top Fav's of 2009 cookbook. Original Review 4-13-09.
Excellent!! This is a fabulous pork recipe I loved everything about this one from the seasoning on the outside to the delicious sauce that it makes. I made as is except I used sun-dried tomatoes instead of fresh as we are not tomato fans. I also thickened at the end with cornstarch as we prefer our sauces thicker and found the cream alone was not enough. Cooking the pork in the stock made it come out so moist and tender and full of flavour. It also (the pork) imparted so much flavour into the stock it really turned out to be a beautiful sauce. A huge thumbs up from all JB and this went straight into my favourites.