“Classic Spanish preparation – simple, elegant, tasty.”
Ingredients
- 2 cloves crushed garlic
- 1 1/4 pounds boneless loin pork roast
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 1/4 cups white wine
- 1 1/4 cups chicken stock
- Add all ingredients to list
Directions
- Prep
- 5 m
- Cook
- 50 m
- Ready In
- 55 m
- 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.
By: Pietra
