Best Sun Oven Mediterranean Pork Stew Recipes

MEDITERRANEAN PORK STEW

Mediterranean Pork Stew image

Put this in the slow cooker in the AM and it is ready for you and your company in the PM. The feta cheese will give you a salty taste while the goat cheese is more like cream cream.

Provided by Charlotte J

Categories Stew

Time 9h20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs boneless pork loin or 2 lbs boneless pork shoulder, cut into 1-inch pieces
1/3 cup flour
1/2 teaspoon ground cinnamon
1/2 teaspoon dried thyme
2 cups frozen pearl onions
1 (14 1/2 ounce) can chicken broth
3/4 cup dry red wine
1 tablespoon honey
1 tablespoon balsamic vinegar
hot cooked rigatoni pasta or rice
4 ounces crumbled feta or 4 ounces goat cheese

Steps:

Toss pork cubes with flour, cinnamon and thyme.
Place in 4-quart slow cooker with onions.
In medium bowl, stir together broth, wine, honey and vinegar.
Pour over pork; cover and cook on low heat setting for 9-10 hours, until very tender.
Serve portions in shallow soup plates over pasta or rice, garnish with goat cheese.

Nutrition Facts : Calories 425.6, Fat 23.8, SaturatedFat 9.7, Cholesterol 113.1, Sodium 531.3, Carbohydrate 10.3, Fiber 0.3, Sugar 4.1, Protein 34.9

PORK CASSEROLE RECIPE

Pork Casserole Recipe image

Perfect for the oven or slow cooker, this Pork Casserole recipe is cooked in a Mediterranean style tomato sauce, for a healthy, comfort food dinner.

Provided by Sarah Barnes

Categories Main Course

Time 2h10m

Number Of Ingredients 14

Ingredients

1.5 kg Pork shoulder (in cubes)
1 tbsp Ground cumin
1 tbsp Ground coriander
1 tsp Ground cinnamon
1 tbsp Olive oil
3 cloves Garlic (Peeled and crushed)
3 Leeks (Sliced)
800 g Tinned chopped tomatoes (2 tins)
300 ml Red wine
50 g Tin of anchovies (Drained and chopped)
Zest of 2 lemons (See note above)
90 g Black olives (Drained)
25 g Fresh Oregano (Leaves only, chopped)
Sea salt and black pepper

Steps:

Pre-heat your oven to 160C.
Put your pork cubes into a big freezer bag or bowl, with the cumin, coriander and cinnamon and toss well until they are evenly covered.
Heat a little oil in a oven-proof pan and brown the pork in batches. Don't over crowd the pan.
Add the garlic and leeks for a couple of minutes, add the pork back in, the tomatoes, wine, anchovies, lemon zest, olives, the oregano and salt and pepper.
Put the lid on the pan and pop in the oven for about 2 hours. Stir occasionally, you want the pork to be meltingly soft and tender, and the sauce to be thick but not dry. If the sauce is drying out at any point, add a dash of water.
Serve topped with more fresh oregano if you fancy.

Nutrition Facts : Calories 490 kcal, Carbohydrate 19 g, Protein 61 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 155 mg, Sodium 566 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

OVEN BAKED PORK STEW

Oven Baked Pork Stew image

A delicious change from the typical beef stew. Serve with crusty french bread slices. Wonderful, thick, filling meal for a cold day.

Provided by Karen From Colorado

Categories Stew

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 lbs boneless pork, cut into 1 inch cubes
2 teaspoons cooking oil
3 teaspoons flour
1 (16 ounce) can tomatoes, cut up
1 garlic clove, minced
1 bay leaf
1 teaspoon sugar
1 teaspoon beef bouillon granules
1/2 teaspoon crushed thyme
1/2 teaspoon dried oregano
1/4 teaspoon bottled hot pepper sauce
1/4 cup water
1/2 teaspoon salt
4 medium sweet potatoes, peeled and sliced 3/4 inch thick (about 4 cups)
1 large onion, cut into wedges
1 medium green pepper, cut into thin strips
10 ounces frozen peas, thawed

Steps:

Brown meat half at a time in hot oil.
Stir flour into drippings left in the pan.
Stir in undrained tomatoes, garlic, bay leaf, sugar, bouillon, thyme, oregano, hot sauce, water and salt.
Cook and stir until thick and bubbly.
Combine meat, sweet potatoes, onion, and green pepper in a 3 qt casserole dish.
Stir in tomato mixture.
Bake, covered in a 350°F oven for about 1 1/2 hours or until meat and veggies are tender, stirring occasionally.
Remove bay leaf.
Stir in peas.
Bake 5 to 10 minutes more.