Pork Mediterranean

Recipy Name:
Pork Mediterranean
Recipy Category:
Dinner Entrée
Portion Size:
½ c. pork mixture, ½ c. noodles
Ingredients Notes:
2 ½ lbs boneless pork, cut into ½ inch size pieces Trim all visible fat. Cut across the grain into ½ inch size pieces
1 Tablespoon oil
2 Large onions Wash, slice and separate into rings
½ teaspoon garlic powder Or use 1 glove, minced
2 (16 oz.) can tomatoes, cut up
2 teaspoons instant chicken bouillon granules
2 teaspoons dried thyme, crushed
6 oz. can mushrooms, drained Or 1 (6 oz.) package, fresh sliced mushrooms
½ cup pitted, sliced olive (optional)
2 Tablespoons, dried parsley flakes Or ¼ cup chopped fresh parsley
2 Tablespoons flour
½ cup water
4 cups. Hot cooked noodles May use high fiber noodles. Prepare according to directions on package.
Steps: Directions: Critical Control Point / Quality Assurance
1 In a large skillet brown half of the pork in hot oil over medium high heat. Remove from heat.
2 Brown remaining pork with onion rings and garlic. Return all pork to skillet
3 Stir in un-drained tomatoes, bouillon granules, thyme, mushrooms, olives and parsley. Cover. Bring to boil; reduce heat.
4 Simmer 45 minutes or until meat is tender. Minimum Cooking until internal temperature reaches 145 degrees with a 3-minute rest.
5 In small bowl, combine water and flour. Stir into mixture. Cook and stir until thick and bubbly
6 Serve over noodles.
Time Temperature Sensitive food. Food safety Standards: hold food for service at an internal temperature above 140 degrees F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41 degrees F. Follow proper cooling procedures. Reheat leftover product quickly (within 2 hours) to 165 degrees F for 15 seconds.