Pork loin with vegetables
Instructions
Divide the meat into cubes of 3 cm 2 or side.
Clean the green beans and cut them into 2 or 3 pieces.
Wash the zucchini and peeled 5 carrots, then cut both vegetables into sticks.
Mince together the onion, the carrot remained, the white part of the leek and garlic peeled.
Heat the oil in a saucepan and Brown the meat well on all sides, lively focus.
Lower the flame and then add the chopped vegetables.
FRY for about 5 minutes, then faded with white wine.
Let evaporate almost completely wet then with half a liter of water.
Cook for an hour and 10 minutes on low flame.
Combine all vegetables prepared and add more hot water if necessary.
Add salt and prolonged cooking for another 20 minutes.
Served piping hot with boiled potatoes.
Ingredients and dosing for 4 persons
- 600 g of pork loin
- 4 tablespoons of olive oil
- 6 carotine novelle
- 150 g of shelled peas
- 150 g of fave grainy
- == 1 small onion
- 1 leek
- 2 small zucchini
- 300 g of green beans
- 1 clove of garlic
- 1 glass dry white wine
- Salt