Saturday, November 21, 2015

Pork alla Modena with Brussels Sprouts

Wednesday 18 November

Last time we sliced up a loin of pork to freeze, we made a couple of packets of extra-thick medallions.  Today, as Barbara was home in the afternoon and had the hour it would need to braise, she cooked something we've been yearning for, pork alla Modena. 

Such intense tomato flavor needs only a simple accompaniment, in this case, marble-sized brussels sprouts, briefly boiled and then tossed with butter and lemon juice.

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