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Categories:Viewed: 34 - Published at: 4 years ago
Ingredients
- 1 tablespoon neutral oil, like canola
- 1 tablespoon butter (or another tablespoon of oil)
- 1 1/2 pounds boneless pork (shoulder or loin), trimmed of excess fat and cut into 1- to 1 1/2-inch chunks
- 1 1/2 pounds purple-top turnips or rutabagas, peeled and cut into 1-inch chunks
- 3/4 cup white wine, chicken stock or water
- Salt and freshly ground black pepper to taste
- 2 tablespoons minced fresh lovage, celery leaves or parsley
Method
- Place a 12-inch skillet, preferably nonstick, over medium-high heat, and heat at least a minute.
- Add the oil and butter.
- When the butter foam subsides or the oil is hot, add the pork a few chunks at a time.
- When it is all in the skillet, turn the heat to high.
- Cook about 5 minutes, undisturbed, until the pork is nicely browned on one side.
- Turn each piece, return the heat to medium-high and cook about 3 minutes more.
- Add the turnip chunks, and shake the skillet so that the pork and turnips are all sitting in one layer, or nearly so.
- Cook another 3 or 4 minutes, or until turnips begin to brown.
- Add the liquid, and stir once or twice.
- Add salt, pepper and half the herb, turn heat to medium-low and cover skillet.
- Cook, stirring every 10 minutes, until both pork and turnips are quite tender, about 30 minutes.
- Remove the cover, and raise the heat to medium-high; boil the liquid until it is reduced to a syrupy glaze.
- Taste and add more salt and pepper if necessary; then, garnish with the remaining herb and serve.
