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Spanish Pork with White Wine

SUBMITTED BY: Pietra

"Classic Spanish preparation - simple, elegant, tasty."

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USMETRIC

Chop up the garlic and rub it into the pork; rub in some salt to taste. Heat oil in a large skillet and brown the pork. Add the pepper to taste, wine and stock and bring all to a boil.
Reduce heat to low, cover skillet and let simmer for 50 to 55 minutes or until internal temperature of pork has reached 160 degrees F (70 degrees C). Cut pork into bite size pieces and serve it in the cooking liquids.

Reviewed on Jul. 23, 2003 by NJSS2000

The pork came out soooooooo tender!!! I only used a 1/2 cup of the wine, maybe that was a... MORE

Reviewed on Aug. 18, 2005 by NKTAUBE

My husband really liked this recipe. One thing to note is the cooking time is WAY off. You... MORE

Reviewed on Jul. 13, 2003 by HANNA BARLEY

We cooked it on the BBQ on low heat and it was extremely tender and delicious. MORE

Reviewed on Aug. 2, 2005 by BETHFRIEDMAN

I loved the flavor and I had the butcher tenderize the pork so they were very tender the only... MORE

Reviewed on Apr. 26, 2004 by SANDRA_92083

I would give this a 5+ if I could - this was delicious and so very tender (and EASY!!), and... MORE

Reviewed on Jul. 12, 2003 by JDRABIK

This was just okay. I wasn't too impressed. MORE

Reviewed on Nov. 6, 2008 by TARENELLA

I used red wine, as i had it on hand and prefer it, and the dish turned out beautifully. I... MORE

Reviewed on Apr. 19, 2006 by IMVINTAGE

This was allright but it was lacking that "wow" factor. I used a pork tenderloin, I cut lots... MORE

Reviewed on May 3, 2004 by FOXPUP82

This was pretty good - the pork turned out nice and tender. Good recipe! MORE