Braised Pork with Cherry Gravy
Ingredients
- Pork
4 pounds boneless pork shoulder, tied
salt and pepper
6 tablespoons olive oil
6 celery ribs, coarsely chopped
2 carrots, coarsely chopped
3 large onions, coarsely chopped
1/4 cup tomato paste
1 cup dry red wine
6 cups chicken stock
1 cup dried sour cherries
- Fennel/Leeks Mix
2 large fennel bulbs, thinly sliced
2 large leeks, white and pale green parts, sliced crosswise 1/2 inch thick
1.5 cups heavy cream
1/4 cup grated pecorino cheese
1/4 cup chives, cut in 1/2-inch lengths
Directions
- Pork
- Preheat the oven to 350°
- Season the pork with salt and pepper.
- In a large Dutch oven, brown the pork in 2 tablespoons of the oil. Remove the pork; pour off the fat.
- Add 2 tablespoons of the oil to the pot. Add the celery, carrots and 2 onions and cook over moderate heat until golden, 15 minutes.
- Add the tomato paste, wine and stock; bring to a boil. Add the pork and cherries, cover and braise in the oven for 4 hours.
- Cool. Refrigerate overnight.
- Gray
- Remove pork from refrigerator.
- Skim the fat from the liquid and remove the pork.
- Boil the gravy until reduced to 1 1/2 cups, 25 minutes.
- Strain the gravy into a saucepan and season with salt and pepper.
- Fennel/Leeks Mix
- In a skillet, mix 2 tablespoons of the oil with the fennel, leeks and remaining onion. Cover and cook over moderate heat until softened, 7 minutes.
- Add the cream and simmer until thickened, 10 minutes.
- Add the cheese and chives, and season with salt and pepper.
- To Serve Pork Medallions
- Untie the pork; slice into 6 medallions.
- In nonstick skillet, heat the remaining 1 tablespoon of oil. Add the pork and brown well.
- Serve with the gravy and vegetables.