Pork Mediterranean
Portion Size: ½ c. pork mixture, ½ c. noodles
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 ½ lbs. boneless pork | 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. |
Directions:
| 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. Simmer 45 minutes or until meat is tender. | Minimum Cooking until internal temperature reaches 145 degrees for 15 seconds. |
| 4 | In small bowl, combine water and flour. Stir into mixture. Cook and stir until thick and bubbly. Serve hot over noodles. |
Posted in Pork Dinner Recipes
