Pork in Wine with Olives
1 3/4 pound cubed pork
6 ounces pitted mildly tart black olives
1 3/4 pounds canned tomatoes
2 cloves garlic, minced
The leaves of a sprig of fresh rosemary, stripped from the
sprig and minced
3/4 cup red wine, warmed
3/4 cup dry Marsala, warmed
3 tablespoons olive oil
Salt and pepper to taste
Sauté the garlic and the rosemary in the olive oil, and once the garlic has
turned blonde-brown add the pork. Brown everything, then stir in the Marsala and
the wine and cook over a lively flame until they have evaporated. At this point
stir in the tomatoes, a cup of hot water, and the olives, and season to taste
with salt and pepper. Lower the flame to a simmer and cook for an hour and a
half, by which time the sauce should be fairly thick.
Serve with a tossed salad, toasted Italian bread, and a light, zesty red wine.
Serves 8.
