Maiale di Firenze
My #fwcon recipe entry for Cala Bella Shingle Creek
  • 2 lbs. Pork Tenderloin, sliced in small, thin pieces
  • 2 TB Extra Virgin Olive Oil
  • 2 TB Unbleached Flour
  • 1 Clove of Garlic, Minced
  • ½ C. Merlot (or Chianti Riserva)
  • 1 C. Tomato Juice
  • 2 C. Chicken Broth
  • 1 Bay Leaf
  • 3 Sprigs Thyme, stemmed
  • 2 Sprigs Oregano
  • 1 Sprig Rosemary
  • 2 Carrots, finely shredded
  • ½ Onion, finely chopped
  • 1 TB Brown Sugar
  • 1 TB Balsamic Vinegar
  • ¼ t. Ground Sage
  • Sea Salt & Black Pepper
  • 4 large Gold Potatoes, peeled, boiled and sliced
  1. Heat EVOO in dutch kettle.
  2. Toss pork strips in unbleached flour and salt & pepper.
  3. Brown pork and garlic in oil.
  4. Add merlot and let boil for a few minutes. Pour in tomato juice and chicken broth. Add bay leaf, thyme, oregano, rosemary, carrots, onion, brown sugar, balsamic vinegar and sage.
  5. Bring to a boil, cover and let reduce on low heat for 1½ hours or until thick. You might add another TB of flour if your pork is finished and the sauce needs a bit more thickening. Salt & pepper to taste.
  6. Remove bay leaf & herb sprigs before serving.
  7. Spoon pork mixture over salted potato slices.
Recipe by Food. (Just Sayin') at