Wednesday, October 3, 2012

Italian Pork Stew over Parmesan Polenta

My family doesn't eat a lot of pork. Don't get me wrong, we love bacon and sausage. I'm talking about pork chops, pork loin and pork tenderloin. I live in a family of beef lovers. This is one pork dish that we love. With the cooler nip in the air, this hearty stew will hit the spot. The flavors in this dish are taken from the traditional Italian dish Osso Buco. Traditional Osso Buco is labor intensive and is usually made with veal shanks and served over risotto. Open a bottle of wine and enjoy this comforting homey dish on a cool fall evening.  
Italian Pork over Parmesan Polenta
For the Pork:
3 tablespoons butter, divided
2  pounds pork tenderloin, cut into bite size pieces, and seasoned with salt and pepper
1  small red onion, diced (about 1 cup)
1/2  cup diced carrot
1/2  cup diced celery
2  cloves garlic, minced (1 teaspoon)
2  teaspoons dried sage
1  teaspoon dried thyme
1  cup dry white wine
1  can (14.5 ounces) diced tomatoes, undrained
1  cup beef broth
1  teaspoon orange zest
1  teaspoon lemon zest
3  tablespoons minced fresh Italian parsley

For the Parmesan Polenta:
4  cups chicken broth
1  cup instant Polenta
1/2  cup grated Parmesan cheese
3  tablespoons butter, softened

For the Pork:
Melt 2 tablespoons butter in a Dutch Oven over medium heat. Add 1/2 the pork and brown on all sides, remove with a slotted spoon and set aside. Repeat with the remaining pork.  

Add the additional tablespoon butter, if needed, and add the red onion, carrot, celery, garlic, sage and thyme. Saute a few minutes until beginning to soften. Return the pork to the Dutch Oven. Pour in the cup of dry white wine and bring to a simmer. Simmer a few minutes until the wine is reduced by half. Be sure to scrape any browned bits from the bottom of the pan. 

Add the can of diced tomatoes and the beef broth. Simmer, uncovered, for 30-40 minutes until pork is tender.

Remove from heat and stir in the orange and lemon zest and fresh Italian parsley.

Serve over Parmesan Polenta.

For the Parmesan Polenta:
In a medium sauce pan, bring the chicken broth to a boil. Slowly whisk in the polenta and stir until smooth. Reduce heat and cook for about 3-5 minutes until thickened. Remove from the heat and stir in the Parmesan cheese and the butter. 

Serves 6.



Shared with these great parties:
Our very own Weekend Potluck
Everyday Mom's Meals Church Supper
Addicted to Recipes Scrumptious Sunday Link Party
Walking on Sunshine Foodie Friends Friday
Katherine Martinelli Food Bloggers Support for Sandy


  1. I just made short ribs with polenta last night for dinner. It looks we're on the same wave length. The pork looks really good too! Love that you added the citrus zest.

    1. Thanks Kari! I don't know what it is about fall and polenta, they just go together! :)

  2. This looks like perfect autumn comfort food! Thanks for sharing at Church Supper. Have a blessed week & come back soon ~EMM

  3. Love your blog, very nice! This recipe looks fantastic. Cannot wait to try it. Stop by and visit us. We are having a terrific giveaway from a Southern author this week. Register in the Televenge post!

  4. What a perfect recipe for fall! I haven't tried many polenta recipes, but this looks like a winner! Thanks for sharing at Foodie Friends Friday!


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