Saturday, January 24, 2009

Braised pork with fennel and borlotti beans

Preparation Time 20 minutes
Cooking Time 75 minutes

Ingredients (serves 4)
* 3 tsp olive oil
* 1 brown onion, halved, thinly sliced
* 1 (about 330g) fennel bulb, ends trimmed, halved, thinly sliced
* 2 celery sticks, trimmed, thinly sliced
* 2 garlic cloves, crushed
* 1 x 400g can diced Italian tomatoes
* 125ml (1/2 cup) chicken stock
* 1 x 400g can borlotti beans, rinsed, drained
* 4 (about 540g) pork loin cutlets, excess fat trimmed
* 2 tsp fresh thyme leaves
* Crusty bread, to serve

1. Preheat oven to 180°C. Heat 2 tsp of the oil in a large saucepan over medium heat. Add the onion, fennel and celery and cook, covered, stirring occasionally, for 10 minutes or until the vegetables soften. Add the garlic and cook, stirring, for 1 minute or until aromatic.
2. Add the tomato, stock and beans and increase heat to high. Bring to the boil. Remove from heat and transfer mixture to a 2L (8-cup) capacity ovenproof casserole dish.
3. Heat the remaining oil in a large non-stick frying pan over high heat. Add the pork cutlets and cook for 1 minute each side or until golden brown. Add the pork cutlets to the bean mixture. Cook, covered, in preheated oven for 1 hour or until pork is tender. Remove from oven and sprinkle with thyme. Divide the pork cutlets and bean mixture among shallow serving bowls. Serve immediately with crusty bread, if desired.

Notes & tips
* This is a high fibre dish.

Australian Good Taste - Page 114
Recipe by Tracy Rutherford


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