Wednesday, October 28, 2009

Greek Style Pork

This one is unaltered right out of Better Homes & Gardens, but it’s too good not to share. The acidity of the tomatoes contrasts nicely with the savory of the oregano and the sweet of the cinnamon and raisins. And it’s simple to make.

1 lb boneless pork sirloin (or 2 – 4 pork chops)
1 T cooking oil
½ of a medium onion, cut into wedges
1 14 ½ oz. can diced tomatoes
½ cup raisins
½ t dried oregano, crushed
½ t ground cinnamon

Trim fat from meat. Cut meat into ½ inch cubes. In a large skillet with a lid, brown meat and onions. You may need to brown the meat half at a time, depending on how much meat you have and the size of your skillet. Drain off fat.
Stir in undrained tomatoes, raisins, oregano and cinnamon. Bring to boiling. Reduce heat and cover. Simmer for 20 to 25 minutes or till meat is tender. If desired, serve atop hot cooked rice. Serves 4.

1 comment:

A Cuban In London said...

Loved this one because I am a pork person. Definitely, that's the Cuban in me. And I am always on the look out for new recipes. Much appreciated.

Greetings from London.