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Pork stew with lemon, olives, and bay leaves https://www.metro.ca/userfiles/image/recipes/ragout-de-porc-avec-citron-olives-et-laurier-10985.jpg PT10M PT30M PT40M
Coat the meat in a bit of flour then sear on high in a pan with the olive oil, garlic cloves, and bay leaves for a few minutes while stirring. Add the wine, then allow it to evaporate (until you don’t smell anymore alcohol). Lower the heat, add the olives and lemons. Cook for about 30 minutes (depending on the size of the meat) covered. Season with salt and pepper and let cook for a few minutes before serving. SOURCE: La petite casserole
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800 g pork loin A few tablespoon flour 4-5 tablespoon olive oil 2 garlic cloves 4-5 Irresistibles bay leaves 100 ml white wine 1 lemon (with the zest cut into large strips) 100 g kalamata olives, pitted salt and pepper
Pork stew with lemon, olives, and bay leaves

Pork stew with lemon, olives, and bay leaves

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4
Main courses
0:10
Preparation
0:30
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 800 g
    pork loin
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    FROZEN, 1.12 kg


    PLATINUM GRILL PERFECT PORK BREADED TENDERIZED PORK LEG

    PLATINUM GRILL PERFECT PORK BREADED TENDERIZED PORK LEG

    $4.99 /lb

    11.00/kg


    CARDINAL GRILL-READY PORK BACK RIBS

    CARDINAL GRILL-READY PORK BACK RIBS

    $7.99 ea.

    625 g


    MARC ANGELO PORK SIRLOIN ROAST OR STUFFED PORK TENDERLOIN

    MARC ANGELO PORK SIRLOIN ROAST OR STUFFED PORK TENDERLOIN

    $9.99 ea.

    600 g - 1 kg, SELECTED VARIETIES


    SMOKED PORK PICNIC SHOULDER

    SMOKED PORK PICNIC SHOULDER

    $1.99 /lb

    4.39/kg


  • A few tablespoon
    flour
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    2 for $7.00

    900 g SELECTED VARIETIES OR 3.99 EA.


  • 4-5 tablespoon
    olive oil
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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $5.99 ea.

    500 ml SELECTED VARIETIES


  • 2
    garlic cloves
  • 4-5
    Irresistibles bay leaves
  • 100 ml
    white wine
  • 1
    lemon (with the zest cut into large strips)
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    ORGANIC LEMONS

    ORGANIC LEMONS

    $3.99 ea.

    454 g PRODUCT OF SPAIN


  • 100 g
    kalamata olives, pitted
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    OLIVE BAR

    OLIVE BAR

    $1.99 /100g

    9.03/lb



  • salt and pepper
Imprimer ma sélection

Preparation

Coat the meat in a bit of flour then sear on high in a pan with the olive oil, garlic cloves, and bay leaves for a few minutes while stirring.

Add the wine, then allow it to evaporate (until you don’t smell anymore alcohol). Lower the heat, add the olives and lemons.

Cook for about 30 minutes (depending on the size of the meat) covered.

Season with salt and pepper and let cook for a few minutes before serving. SOURCE: La petite casserole

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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