Ingredients with Measurements:
- 1 lb. salondro magro (lean pork loin), sliced thinly
- 1 head broccoli, cut into florets
- 1/2 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup white wine
- 1/4 cup chicken broth
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Tongs
Step-by-step instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the sliced salondro magro and cook for 3-4 minutes until browned on all sides.
3. Add the minced garlic and cook for another minute until fragrant.
4. Add the broccoli florets and sun-dried tomatoes to the skillet and stir to combine.
5. Pour in the white wine and chicken broth and bring to a simmer.
6. Cover the skillet and cook for 5-7 minutes until the broccoli is tender and the pork is cooked through.
7. Season with salt and pepper to taste.
8. Serve hot with rice or noodles.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 18g
- Carbohydrates: 9g
- Protein: 28g
Substitutions for ingredients:
- Broccoli can be substituted with other vegetables such as green beans or asparagus.
- Sun-dried tomatoes can be substituted with fresh cherry tomatoes.
Variations:
- Add sliced mushrooms to the skillet for an extra savory flavor.
- Use chicken breast instead of pork loin for a lighter option.
Tips and tricks:
- Make sure to slice the salondro magro thinly to ensure even cooking.
- Don't overcook the broccoli to maintain its bright green color and crisp texture.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large platter with rice or noodles on the side.
Garnishes:
- Sprinkle with chopped fresh parsley or cilantro for a pop of color.
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Steamed rice or noodles
Troubleshooting advice:
- If the skillet is too crowded, the pork and vegetables may not cook evenly. Cook in batches if necessary.
Food safety advice:
- Make sure the pork is cooked through to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Salondro magro is a traditional Italian dish made with lean pork loin.
Flavor profiles:
- Salty, savory, and slightly sweet from the sun-dried tomatoes.
Serving suggestions:
- Serve as a main dish for a weeknight dinner.
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Region: Italian