Braised Pork with Garlic Cloves, Rosemary and Tomatoes

• 1/4 cups Olive Oil
• 1- 1/2 pound Pork Loin Or Roast, Tied, Boneless, Trimmed Of Excess Fat
• Salt To Taste
• 2 whole Medium Onions (or 1 Large Onion), Cut Into 1-inch Chunks
• 10 cloves Peeled Garlic
• 1 sprig Fresh Rosemary, Stripped Off Of The Stem And Chopped (or 1 Teaspoon Dried Rosemary)
• 1 whole Fresh Red Chili Pepper, Thinly Sliced (or 1 Teaspoon Crushed Red Pepper)
• 1 cup Dry White Wine
• 2 cups Vegetable Or Chicken Stock
• 20 ounces, fluid Canned Diced Tomatoes, Drained
• Cooked White Rice For Serving

1. Preheat the oven to 350 F. On the stove top, heat a large ovenproof pot with a lid to medium-high heat with the olive oil.
2. When the oil shimmers, sprinkle the pork with salt and add it into the pot.
3. Sear on all sides, about 7 minutes per side, until browned all over.
4. Scatter the onion, garlic, rosemary, and chili pepper around the pork and sprinkle with salt.
5. Add the wine and 1 cup of stock to the pot with the drained tomatoes.
6. The liquid should come about 2 inches up on the pork.
7. Add more stock if needed.
8. Cover the pot, put it into the oven and braise it for 2-3 hours, checking every hour or so, and continuing until the pork is fork-tender.
9. Add more stock or wine during the braising process if needed.
10. Remove pot from oven.
11. Let the pork rest for 5-10 minutes before slicing.
12. Serve with the vegetable mixture and pan juices over white rice.
13. Notes: Any kind of pork or roast you like would work well for this.
14. You can even use smaller chunks for faster cooking time!
15. If you dont have a Dutch oven or other stove-to-oven pot, transfer the mixture from the stove top to a covered casserole dish for braising.

olive oil, or roast, salt, onions, garlic, rosemary, red chili pepper, white wine, vegetable or chicken, tomatoes

Taken from tastykitchen.com/recipes/main-courses/braised-pork-with-garlic-cloves-rosemary-and-tomatoes/ (may not work)