Poledwica Wieprzowa Duszona Na Winie Recipe


MethodMain Ingredient


 Pork tenderloin1 1⁄2 Pound
 Salt To Taste
 Butter/Margarine2 Tablespoon
 Onion1 Small, sliced and cooked only until limp
 Diced vegetables1 1⁄2 Cup (24 tbs) (including any combination of the following: carrot, celery root, parsley root, celery stalk)
 Parsley sprig3
 Pepper To Taste
 Herbs and spices To Taste (a few peppercorns, allspice berries, caraway seeds, whole or crushed, dried marjoram and a dash of ground ginger)
 Dry red wine1⁄2 Cup (8 tbs)
 Fresh tomato/1 tablespoon tomato paste1
 Beef extract1⁄4 Teaspoon
 All purpose flour1 Teaspoon
 Beef bouillon1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1395 Calories from Fat 441

% Daily Value*

Total Fat 49 g75.7%

Saturated Fat 23.7 g118.6%

Trans Fat 0.2 g

Cholesterol 507.6 mg

Sodium 1091.8 mg45.5%

Total Carbohydrates 51 g17%

Dietary Fiber 12.1 g48.6%

Sugars 17.9 g

Protein 145 g290.3%

Vitamin A 521.8% Vitamin C 81.1%

Calcium 11.2% Iron 46.2%

*Based on a 2000 Calorie diet


Rub meat with salt 1 hour before cooking time and allow to stand at room temperature.
Sear on all sides in butter and transfer to casserole.
Add onion, diced vegetables, parsley, and salt, pepper, herbs and spices to taste.
Cover tightly and simmer without adding any liquid until meat and vegetables begin to brown.
Add wine and tomato and continue simmering until meat and vegetables are tender, about 1 hour.
Add beef extract and dust with a little flour, taking care not to make sauce too thick.
If necessary, add bouillon.
When the liquid bubbles up, cover, and simmer for another 10 minutes.
Excellent served with red cabbage.