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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 421.9
  • Total Fat: 18.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 648.3 mg
  • Total Carbs: 15.2 g
  • Dietary Fiber: 2.4 g
  • Protein: 48.5 g

View full nutritional breakdown of Spanish Pork calories by ingredient
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Spanish Pork

Submitted by: IMELDASHOEQUEEN

Introduction

From taste Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
From taste Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***

Number of Servings: 6

Ingredients

    1.3kg fillet of pork, diced into 4cm cubes
    cup plain flour, seasoned
    cup olive oil
    2 large onions, peeled & thinly sliced
    2 cloves garlic, crushed
    300m red wine
    2 x 400g cans whole peeled tomatoes, chopped
    tsp salt
    tsp freshly ground black pepper
    200g sugar snap peas
    1 cup kalamata olives
    cup roughly chopped basil

Directions

Preheat oven to 170C. Toss pork in the seasoned flour. Het oil in a large frying pan, then quickly bown the mean in batches, transferring it to a casserole dish as it is done.

Add onions to pan andsaute for 10 minutes or unti soft, then add garlic and saqute for a further minute. Add red wne and simmer for 5 minutes to allow the alcohol to burn off, then stir in the tomatoes. Pour over the meat,ensuring it is evenly coated in sacue, then season with salt and pepper.

Cover with a sheet of foil and a lid. Transfer to preheated oven and cook for 1 hour until the meat is tender, checking after the first half hour.

Meanwhile, blanch the sugar snap peas in boiling water for 2 minutes, drain in a colander, then plunge colande4r into cold water to prevent the peas losing their vibrant green colour.

When casserole is cooked, stir in the drained peas, olives and basil.l

Number of Servings: 6

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.






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