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My review
Spanish Pork with White Wine
Pietra
"Classic Spanish preparation - simple, elegant, tasty."
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Ingredients
55 m servings 400 calsOriginal recipe yields 4 servings
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Directions
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- Chop up the garlic and rub it into the pork; rub in some salt to taste. Heat oil in a large skillet and brown the pork. Add the pepper to taste, wine and stock and bring all to a boil.
- Reduce heat to low, cover skillet and let simmer for 50 to 55 minutes or until internal temperature of pork has reached 145 degrees F (63 degrees C). Cut pork into bite size pieces and serve it in the cooking liquids.
Nutrition Facts
Per Serving: 400 calories; 23.4 g fat; 2.8 g carbohydrates; 28.7 g protein; 87 mg cholesterol; 364 mg sodium. Full nutrition
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Reviews
Read all reviews 1521 Ratings
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Most helpful positive review
4/26/2004
I would give this a 5+ if I could - this was delicious and so very tender (and EASY!!), and went over VERY well for dinner! I used pork tenderloin, and tripled the recipe (but really should have...
Most helpful critical review
8/18/2005
My husband really liked this recipe. One thing to note is the cooking time is WAY off. You are cooking it in a pan - no way will it take 55 minutes. I think I cooked it for 20-25 because I wa...
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8/18/2005
My husband really liked this recipe. One thing to note is the cooking time is WAY off. You are cooking it in a pan - no way will it take 55 minutes. I think I cooked it for 20-25 because I wa...
4/26/2004
I would give this a 5+ if I could - this was delicious and so very tender (and EASY!!), and went over VERY well for dinner! I used pork tenderloin, and tripled the recipe (but really should have...
11/7/2002
The pork came out soooooooo tender!!! I only used a 1/2 cup of the wine, maybe that was a mistake. It was missing something for our tastes. Not sure how, but I am going to play around with this...
11/6/2008
I used red wine, as i had it on hand and prefer it, and the dish turned out beautifully. I removed the roast after fully cooked, and reduced the "liquids" down with a little cornstarch and made ...
7/10/2009
I sliced my pork tenderloin into medallions, and marinated it in minced fresh garlic and a little olive oil for about 6 hours. It turned out super tender, and the flavor was pretty good, but if ...
8/2/2005
I loved the flavor and I had the butcher tenderize the pork so they were very tender the only problem was that they seemed a little dry. I donlt know whether I over cooked them. I will definit...
4/25/2000
We cooked it on the BBQ on low heat and it was extremely tender and delicious.