Greek Rosemary Braised Pork

Greek Braised Rosemary Pork with Rosemary Sprigs, basil flowers, and preserved chopped lemons.

3.67 from 3 votes

Greek Rosemary Braised Pork

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

Course Breakfast For Dinner

Cuisine Greek, Mediterranean

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Prep Time 5

Cook Time 1 30

Total Time 1 35

Servings servings

Calories 373kcal

Author LaRena Fry

Equipment

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" class="wprm-recipe-equipment-link" target="_blank">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