Pork in Fire Roasted Tomatoes
4 – 5 pounds pork center roast
6 tsps. Tess’ House Seasoning or you can use 4 tsps. Kosher salt and 1.5 tsps. ground black pepper
1 tsp. dried oregano
1 tsp. dried thyme leaves
1 tsp. sweet basil leaves
3 TBSPs. Light olive oil
1/2 medium red onion,chopped coarsely
3 stalks green onions – bottom white and green tops chopped separately
5 cloves garlic, minced
2 cans (14.5 ounce each) Fire Roasted Tomatoes
1/2 cup pasta sauce
1/2 chicken broth or pork stock
1/2 cup white wine (chardonnay)
Slice the rib bones off the pork center roast. Discard the bones. Slice pork into 1 inch cubes. Season with Tess’ House Seasoning or kosher salt, black pepper, oregano, thyme and basil leaves. Mix well. Let pork stand at least 10 minutes at room temperature.
Heat a large skillet over medium heat and add olive oil.
Divide seasoned pork into 4 portions. Brown pork, one portion at a time, in hot olive oil 3 or 4 minutes on each side or until pork is caramelized. Remove pork with a slotted spoon into a stew pot. Continue browning the remaining portions and place them in the stew pot.
Pour off all but tablespoon oil from the skillet. Sauté the red onions, white parts of the green onions, and garlic. Sauté for a few minutes or red onions are translucent. Transfer sautéed onions into stew pot.
Glaze the skillet with the white wine then pour over the pork.
Add Fire Roasted Tomatoes, pasta sauce and chicken broth to the pot. Bring the the pot to a boil over medium heat. Reduce heat to low. Simmer pork for 10 minutes. Stir in chopped green onions.
Serve pork over pasta or rice.