Thursday, August 28, 2014

Pork Cassoulet Crockpot Recipe

Pork Cassoulet Crockpot Recipe

Ingredients needed:

* 6 slices of bacon
* 2 pork tenderloins (1 lb. each), cut into 1 1/2-inch pieces
* 2 large onions, chopped
* 3 cloves of garlic, finely chopped
* 3 cans of navy beans, drained, rinsed
* 1 can of organic fire roasted diced tomatoes, undrained
* 1 cup of chicken broth
* 1/2 cup of dry white wine
* 2 tablespoons of tomato paste
* 2 tablespoons of chopped fresh parsley
* 3 teaspoons of chopped fresh thyme leaves
* 1/2 teaspoon of salt
* 1/2 teaspoon of freshly ground pepper
* 1 tablespoon of butter or margarine
* 1/2 cup of crispy bread crumbs
* 1 tablespoon of red wine vinegar

Preparation steps:

* Spray crockpot with cooking spray.
* In a 12-inch nonstick skillet, cook bacon over medium heat until crisp. Crumble bacon; place in crockpot. Heat drippings over medium heat. Add the pork slices; cook for 4 minutes, turning once, until browned.
* Place pork into crockpot. In same skillet, cook onions and garlic over medium heat for 5 minutes or until tender. In crockpot, stir onion mixture, beans, tomatoes, broth, wine, tomato paste, 1 tablespoon of the parsley, 2 teaspoons of the thyme, the salt and pepper.
* cover and cook on low for 8 hours.
* In a nonstick skillet, melt butter over medium heat. Add bread crumbs; cook until browned. Stir in remaining 1 tablespoon of parsley and 1 teaspoon of thyme.
* Uncover crockpot; stir in vinegar. Sprinkle bread crumb mixture over cassoulet.

(Serves 6)

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