Pork leg with tomato, mushroom and garlic sauce

Name: Pork leg with tomato, mushroom and garlic sauce
Ingredients: 500 g pork leg; 30 ml olive oil; 50 g white wine; 3/4 teaspoon salt; 1/2 teaspoon pepper; 300 g canned mushrooms; 4 garlic cloves; 1/4 teaspoon salt; 30 ml olive oil; 250 g canned tomatoes; 1/2 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 50 ml tomato juice; 50 ml water

Meat - Pork leg with tomato, mushroom and garlic sauce by Florina G. - Recipia

Pork leg with tomato, mushroom and garlic sauce is baked covered first, then with the sauce poured over the meat. The sauce stays thick enough to coat the slices, and the mushrooms soften in the dish. I serve it with mashed potatoes, so there’s room on the plate for the sauce. Prep: 15 minutes. Cook: 40-45 minutes. Rest: 30 minutes. Total time: 85-90 minutes. Servings: 2. Approximately 680 kcal and 55 g protein per serving.

Ingredients

500 g pork leg
30 ml olive oil
50 g white wine
3/4 teaspoon salt
1/2 teaspoon pepper
300 g canned mushrooms
4 garlic cloves
1/4 teaspoon salt
30 ml olive oil
250 g canned tomatoes
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
50 ml tomato juice
50 ml water

Preparation

1. Cut the pork leg into slices. Put them in a bowl with 30 ml olive oil, 50 g white wine, 3/4 teaspoon salt and 1/2 teaspoon pepper. Cover and leave to marinate in the fridge for 30 minutes. 2. Drain the canned mushrooms. Preheat the oven to 200°C. 3. Arrange the meat and mushrooms in an ovenproof dish. Cover with aluminum foil and bake for 30 minutes, until the surface of the meat is no longer pink. 4. Crush the garlic and mash it with 1/4 teaspoon salt. Gradually pour in 30 ml olive oil, stirring until you have a cream. Stir in the canned tomatoes, thyme and rosemary. 5. Pour the sauce over the meat and spread it to cover the slices. If it seems too thick, add up to 50 ml tomato juice and 50 ml water. Put the dish back in the oven and bake for another 10-15 minutes, until the sauce is gently bubbling.

Notes

The wine goes into the marinade and bakes in the oven; if you want to replace it, use 50 g water. The cooked meat keeps for up to 3 days in the fridge, in a sealed container. Mashed potatoes and pickles go well with the sauce, like they do with a pork stew, while keeping the slices whole. Slices of similar thickness cook more evenly, and thicker ones may need a few extra minutes. Well-drained canned mushrooms make the sauce thicker. Canned tomatoes with lots of juice give you a thinner sauce, so add the extra liquid only if the sauce seems too thick. Marinating is the part that’s easy to rush, but the slices need the full 30 minutes in the fridge.