Pork And Sausages Contadina Recipe
Ingredients
| 1 1/2 pounds boneless pork loin, cut into 1 1/2-inch pieces | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Olive oil | 2 Tablespoon | |
| Hot italian sausage | 6 Pound, pounded | |
| 1 large onion, thickly sliced | ||
| 3 medium zucchini, cut into 1 1/4-inch chunks | ||
| 2 green bell peppers, cut into 1 1/2-inch squares | ||
| 6 carrots, peeled and cut into 1-inch pieces | ||
| 1/2 cup balsamic or red wine vinegar | ||
| 4 cups hot cooked polenta, rice, or pasta | ||
Directions
1. Preheat oven to 400°. Trim excess fat from pork. Season with salt and pepper. Heat olive oil in a nonreactive large, flameproof casserole over medium-high heat. Add pork and cook, turning, 5 minutes, or until browned on all sides. Remove with a slotted spoon and set aside.
2. Prick sausages all over with tines of a fork and add to casserole. Cook, turning, 5 minutes, or until lightly browned all over. Remove sausages and set aside. Pour off all but 2 tablespoons fat from casserole.
3. Add onion, zucchini, peppers, and carrots to pan. Stir to coat with oil. Return pork and sausages to pan. Transfer to oven and bake uncovered 20 to 25 minutes, turning several times, until pork and sausages are cooked through and vegetables are just tender. Remove from oven and pour vinegar over all. Stir to mix and serve over polenta, rice, or pasta.
2. Prick sausages all over with tines of a fork and add to casserole. Cook, turning, 5 minutes, or until lightly browned all over. Remove sausages and set aside. Pour off all but 2 tablespoons fat from casserole.
3. Add onion, zucchini, peppers, and carrots to pan. Stir to coat with oil. Return pork and sausages to pan. Transfer to oven and bake uncovered 20 to 25 minutes, turning several times, until pork and sausages are cooked through and vegetables are just tender. Remove from oven and pour vinegar over all. Stir to mix and serve over polenta, rice, or pasta.
Chef
