Red Wine Braised Pork with Rosemary and Fire Roasted Tomatoes
Deep, earthy flavors for this succulent slow cooked pork served over polenta infused with vegetable broth. Wonderful for a cool spring evening outside or keeping cozy during those damp grey times as well.
- 4 lb bone in pork loin or shoulder
- 1 sprinkle salt
- 1 sprinkle pepper
- 1/2 tsp ground cumin
- 1/2 each onion, diced
- 3 each carrots, diced
- 4 cloves minced garlic
- 3 sprigs rosemary
- 1 sprig sage
- 1 tbsp olive oil
- 2 cups dry red wine
- 2 cups fire roasted tomatoes with juice (can make your own or use canned)
- 1 tsp salt (depending on if your tomatoes are salty you may need more or less, can always be adjusted later as well)
- 4 cups vegetable broth infused polenta (can cook your own with at least half broth, or reconstitute precooked with vegetable broth over low heat)
- 1/2 cup shredded parmesan
- 1/4 cup fresh basil, chopped
For Braised Pork
- Bring pork out of the refrigerator and sprinkle all over with salt, pepper, and cumin. Let sit out while prepping the remaining ingredients.
- Dice the onion and carrots.
- Mince the garlic.
- Heat large pan over medium (I use my slow cooker insert if it can withstand direct heating on a burner).
- Add oil to hot pan and swirl.
- Saute onions, carrots and garlic over medium heat for 3 minutes or so.
- Add rosemary and sage sprigs to the pan and continue to cook all vegetables over medium heat until soft, about 2 more minutes.
- Remove vegetables and herbs from pan and set aside.
- Turn heat up slightly to medium high.
- Brown pork on all sides about 1 - 2 minutes per side.
- Add vegetables back into pan, add red wine, fire roasted tomatoes, and salt to pan, stir and continue to cook for a minute or 2.
- Transfer to slow cooker and cook over low for 8 hours.
- Remove pork from slow cooker and put in bowl.
- Remove pork bones and pull apart pork into small bits with 2 forks.
- Ladle braising liquid and bits into shredded pork, probably needs 1 - 2 cups or so. Stir all together and let sit a minute while setting up the polenta plates.
- Spoon polenta onto plates, should be soft and spread out a bit on the plate.
- Top with braised pork, ladle a bit of the braising liquid over pork and polenta, sprinkle with parmesan and the chopped fresh basil and serve!