Greek Rosemary Braised Pork

Greek Rosemary Braised Pork is a tender, tasty, savory, and sweet pork dish. Fork tender it falls apart. Braised with onions, wine, fresh rosemary, oregano, and thyme. Traditionally, this recipe uses honey and is sometimes called Greek Braised Pork with honey or Greek Icarian Honey. However, I don’t have any Icarian honey in my pantry so I substituted Yacon Syrup. This flavorful recipe will have company or family raving for more. Not to mention, the delectable aromas that will fill your kitchen.

Greek Rosemary Braised Pork:

Yacon Syrup is a sweet deep dark and tasty syrup. Therefore I decided to use Yacon Syrup as a substitute to the Greek Honey to create the depth of flavor. For more information read my blog post on Yacon Syrup Information. The sweetness of the Yacon Syrup balances out the acidity of the wine and a slight amount of vinegar. Nonetheless, Yacon Syrup can be found at Amazon.

Subsequently, it begins by browning the meat followed by building the b5aising liquid. Furthermore, the meat is baked in the oven for an hour to create a tender robust flavor. The sauce is finished off with a little orange juice, a small amount of Yacon Syrup, and a little more Rosemary. In conclusion, this creates a flavorful and tasty dish to top pasta, rice, zoodles, cauliflower mash, or riced cauliflower. Consequently, this vintage Mediterannean dish will leave you wanting more.

Personal Notes:

Believe it or not but this is my version of a tasty Dish from the Icarian Islands in Greece. In fact, it is named after the mythological Icarus who flew too close to the sun and fell into the ocean. According to legend, he fell close to these islands.

Needless to say, these islands are a mere 30 miles to the west coast of Turkey. Understandably, I have always wanted to visit Greece and Turkey. Hopefully, the world will be back to a new normal soon and my husband and I will get the opportunity to travel again.

Greek Rosemary Braised Pork

Ingredients:

1/4 cup avocado oil

3 lbs pork butt cut into 2-inch pieces

1 1/4 tsp black pepper

2 tsp Rosemary Wine Salt or Pink Salt

1 medium whole red onion sliced in half

1 cup white wine

3 tsp fresh chopped rosemary

1 tsp oregano

1 tsp thyme

2 tsp fennel seeds

1 bay leaf

3/4 cup of chicken broth

3 tbsp Yacon Syrup

1/4 cup orange juice

2 tbsp apple cider vinegar

Directions:

First, preheat oven to 325 F. Second, cut pork into 2-inch pieces. Thirdly, slice the onion. Fourthly, heat up an oven-proof pot on the stove and add in the avocado oil. Next, season the pork with salt and pepper. Finally, fry the pork up in batches searing the meat on all sides. Finally, remove the pork and add it to a bowl. Next, fry up the onions until soft, scraping up the fond (the little brown bits) from the bottom of the pot (approximately three minutes). Once the onions are soft add in the wine. Put a lid on the pot and allow the wine to reduce (about 4 minutes).

Next, add in 2 tsp of the fresh rosemary, oregano, thyme, fennel seeds, and the bay leaf. Add in the chicken broth and 2 tbsp of the yacon syrup and stir until combined. Finally, add the pork back into the mixture. Place the lid on the pot and place it into the oven for 1 hour. Next, carefully remove the pot. Place the pot on the stove over medium heat. With pot holders remove the lid. Remove the pork and place it into a bowl. Most importantly, remove any excess oil before proceeding to the next step. Finally, stir the orange juice, apple cider vinegar, and remaining yacon syrup into the sauce. Lastly, cook the sauce down until it thickens to your liking. Add the pork back into the sauce and stir to coat. Serve with rice, cauliflower rice, cauliflower mash, zoodles, or gluten-free pasta.

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5 from 2 votes

 Greek Rosemary Braised Pork

Greek Rosemary Braised Pork Recipe is a delectable moist and tender Mediterranean pork. Made with white wine, Yacon Syrup, and orange juice.

Course Breakfast For Dinner

Cuisine Greek, Mediterranean

Keyword Braised Pork, Braised Pork Recipe, Braised Pork With Rosemary, Braised Recipe, Chimichurri Sauce For Pork, Classic, Classic Recipe, From Scratch Recipe, Gluten Free Foodie, Gluten Free Recipe, Gluten Frei, Gluten Fri, Gluten Fritt, Gluten-Free, Gluten-Free Diet, Grain Free Recipe, Grain-Free, Greek Braised Pork, Greek Braised Pork With Fresh Rosemary, Greek Braised Pork With Rosemary, Greek Dish, Greek Honey Pork, Greek Pork Recipe, Greek Pork with Orange, Rosemary, and Honey, Greek Recipe, Greek Style Pork, Greek Style Pork Recipe, Greek Style Pork With Honey Like Sauce, Greek Style Pork with Honey Sauce, Greek Style Pork With Yacon Syrup Sauce, Greek Style Recipe, Homemade, Homemade from Scratch, Honey Pork, Keto, Keto Recipe, Low Calorie, Low Carb, Low Carb Recipe, Low Carb Recipes, Mediterranean, Mediterranean Diet, Mediterranean Diet Recipe, No Grains, No Wheat, No Wheat No Problem, Old Time Recipe, Recipe From Scratch, Refined Sugar Free, Refined Sugar-Free Recipe, Retro Recipe, Slow Cooked, Vintage Recipe, Yacon Syrup Honey Substitute, Yacon Syrup Recipe

Prep Time 5 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 35 minutes

Servings 6 servings

Calories 373kcal

Author LaRena Fry

Equipment

Measuring Spoonscups

Spatula

Wooden Spoon

Dutch Oven

Ingredients

• 1/4 cup avocado oil or olive oil
• 3 lbs. pork butt or pork loin cut into 1-inch pieces
• 1 1/4 tsp black pepper
• 2 tsp Rosemary Wine Salt or Pink Salt See the recipe on my blog
• 1 medium red onion sliced in half
• 1 cup white wine
• 3 tsp fresh chopped rosemary
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 tsp fennel seeds
• 1 whole bay leaf
• 1 cup chicken broth homemade or store-bought
• 3 tbsp Yacon Syrup
• 1/4 cup orange juice
• 2 tbsp apple cider vinegar

Instructions

• First, preheat the oven to 325 F.
• Second, cut pork into 1-inch pieces.
• Thirdly, slice the onion in half.
• Fourthly, heat up an oven-proof pot on the stove and add in the avocado oil.
  1/4 cup avocado oil or olive oil
• Next, season the pork with salt and pepper.
  2 tsp Rosemary Wine Salt or Pink Salt, 1 1/4 tsp black pepper
• Finally, fry the pork up in batches searing the meat on all sides (this will take approximately 3-4 minutes per side).
  3 lbs. pork butt or pork loin cut into 1-inch pieces
• Finally, remove the pork and add it to a bowl.
• Next, fry up the onions until soft scraping up the fond (the little brown bits) from the bottom of the pot (approximately three minutes).
  1 medium red onion sliced in half
• Once the onions are soft add in the wine.
  1 cup white wine
• Put a lid on the pot and allow the wine to reduce cook for about 4 minutes.
• Next, add in 2 tsp of the fresh rosemary, oregano, thyme, fennel seeds, and the bay leaf.
  3 tsp fresh chopped rosemary, 1 tsp dried oregano, 1 tsp dried thyme, 2 tsp fennel seeds, 1 whole bay leaf
• Add in the chicken broth and 2 tbsp of yacon syrup and stir until combined.
  1 cup chicken broth homemade or store-bought, 3 tbsp Yacon Syrup
• Finally, add the pork back into the mixture.
• Place the lid on the pot and place it into the oven for 1 hour.
• Next, carefully remove the pot from the oven.
• Place the pot on the stove over medium heat.
• With pot holders remove the lid.
• Remove the pork and place it into a bowl.
• Most importantly, remove any excess oil before proceeding to the next step.
• Finally, stir the orange juice, apple cider vinegar, and remaining Yacon Syrup into the sauce.
  1/4 cup orange juice, 2 tbsp apple cider vinegar
• Lastly, cook the sauce down until it thickens to your liking.
• Add pork back to the sauce and stir to coat.
• Serve over rice, cauliflower rice, mashed cauliflower, mashed potatoes, or zoodles.

Notes

Nutrition Facts
Servings 6.0
Amount Per Serving
Calories 373
% Daily Value *
Total Fat 14 g	22 %
Saturated Fat 3 g	15 %
Monounsaturated Fat 9 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 121 mg	40 %
Sodium 818 mg	34 %
Potassium 28 mg	1 %
Total Carbohydrate 7 g	2 %
Dietary Fiber 0 g	1 %
Sugars 3 g
Protein 47 g	94 %
Vitamin A	1 %
Vitamin C	7 %
Calcium	3 %
Iron	13 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Nutrition

Serving: 6servings | Calories: 373kcal | Carbohydrates: 7g | Fat: 14g

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