Wednesday, October 24, 2012

Pork Cassoulet

So I started with an actual recipe. I swear I did. Then, without warning, I completely veered off...Strange, I know. Next thing I know, I came up with my own version of a PORK CASSOULET.

It was simply delicious and wonderfully flavorful. Simply paired with a nice green salad and some garlicky French bread, It was a big bowl of love and a perfect comfort food meal!!!

Pork Cassoulet Recipe



 PORK CASSOULET     {PRINT THIS RECIPE}

1 pork tenderloin (about 1 pound), trimmed and cut into 1" chunks
12 ounces kielbasa sausage, cut into 1" chunks
1 tablespoon olive oil
1 onion, chopped
4-5 cloves garlic, minced
2 cans (16 ounce) cannellini beans, drained
1 can (14.5 ounce) diced tomatoes, with their liquid
2 tablespoons tomato paste
salt and pepper
2 bay leaves
2 teaspoons herbs de provence
1 cup water
2 tablespoons fresh squeezed lemon juice
2 tablespoons butter
1 French baguette
olive oil and 1 clove garlic to top the bread

-In a large Dutch oven over medium high heat, brown the pork cubes in the 1 tablespoon of olive oil (you may need to do this in two batches).
-Season with salt and pepper.
-Remove the pork to a separate dish and then brown the cut sausage in the same pot.
-Remove the sausage to the same dish with the browned pork. Set aside.
-Reduce heat to medium.
-Add the chopped onion to the pot and brown them slightly, stirring occasionally.
-Add the chopped garlic. Stir and cook for an additional few minutes. 
-Add the browned pork and sausage back into the pot.
-Add the tomato paste, canned tomatoes and drained cannellini beans to the pot.
-Add the bay leaves and the herbs de provence.
-Add the water and the lemon juice.
-Season with salt and pepper.
-Stir to combine all the ingredients.
-Reduce the heat to low and simmer, covered, for one hour.
-After the cassoulet has simmered for one hour on low, add the butter. Stir well.
-Continue to simmer for 1 hour with the lid off so the stew will reduce and the flavors will concentrate.
-Meanwhile, make the baguette for topping your cassoulet.

 For the baguette:
-Preheat oven to 375 degrees
-Slice the baguette on an angle and brush each slice with olive oil.
-Toast the bread in the oven until lightly golden (about 5-7 minutes) making sure to keep an eye on it.
-Remove the toasted bread from the oven and rub each slice with a cut clove of garlic.
-Place a healthy portion of cassoulet in a bowl and top with a few slices of the toasted baguette.















My husband absolutely LOVED this dish. He went back for seconds (don't tell, but I did too) and he even took some leftovers for his lunch today at work!

This cassoulet would freeze wonderfully well and is also one of those meals that will taste even better the second time around.  I think it would be perfect for entertaining because it's a great make-ahead meal.

Come to think of it, this would make a GREAT meal to serve at your next SUPER BOWL party instead of that old boring chili that everybody expects.  Why not mix things up a little?  You'll be glad you did :)

Until we eat again,







3 comments:

  1. This looks delicious. I might try it soon! Nice Lodge Dutch oven, too.

    ReplyDelete
  2. Hi there. Food on Friday this time is all about sausages! So it would be great if you linked this in. This is the link . Have a good week.

    ReplyDelete
  3. Thanks for linking in, Renee. Cheers

    ReplyDelete

Thanks for taking the time to visit me in my Kudos Kitchen. Your readership means a great deal to me. I hope that you'll never leave here hungry, and that you'll come back looking for seconds, and maybe even thirds :)
Take care and have a lovely day!
Renee
Kudos Kitchen By Renee

Kudos Kitchen By Renee

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