Martin Bros. Recipes

Braised Pork with Sauteed Vegetables & Roasted Red Potatoes

Keywords: Pork

Added: April 08, 2019


1 each —Smithfield Farmland Fresh Pork Collar (956310)

As needed —Roland Pomace Olive Oil (620390)

As needed —Capital City Yellow Onion (361077), cut into wedges

As needed —Salt

As needed —Pepper

As needed —Water or Beef Stock

As needed —Red Wine

PREP | Preheat oven to 325°F. Rub pork with olive oil. Season with salt and pepper. Sear all sides of pork over medium-high heat. Place into a baking pan. Cook onion over medium-high heat with water or beef stock; add to baking pan. Heat more water or beef stock and red wine; add to baking pan. Cover and finish in oven until internal temperature reaches 145°F. Remove from pan and place on a cutting board. Let rest for 15 minutes before slicing.

YIELD | 3-4



1/4 cup —Roland Pomace Olive Oil (620390)

1 lb —Bix Broccoli Slaw Mix (380190)

1/2 lb —Bix Shredded Red Cabbage (380253)

2 each —Bix Julienned Red Pepper (380764)

2 each —Bix Julienned Green Pepper (380763)

2 each —Wholesale Red Onion (361112), julienned

PREP | Sauté all ingredients.

YIELD | 4-6



4 cups —Wholesale Baby Red Potatoes (361975), cleaned, halved

3 Tbsp —Roland Pomace Olive Oil (620390)

As needed —Salt

As needed —Pepper

PREP | Toss ingredients together. Roast in 375°F oven until tender.

YIELD | 4-6

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