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Recipe

Drunken Greek Pork Stew

Servings: 4

This quick take on bekri meze, the classic Greek appetizer, pairs chunks of pork with a good splash of wine (hence, the stew’s name) and a broth laden with bell pepper and onion. Because the flavorings are simple, look for good Mediterranean oregano which will impart a more nuanced flavor.

Ingredients

  • 2 pork tenderloins (about 2 lb. total), trimmed of fat, and cut into 1-inch pieces
  • Kosher salt and freshly ground black pepper
  • 2 tsp. dried oregano, divided
  • 2 tsp. ground cumin, divided
  • 2 Tbs. all-purpose flour
  • 3 Tbs. olive oil, divided
  • 1 red bell pepper, seeded and cut into 1-inch dice (about 1 cup)
  • 1 yellow bell pepper, seeded and cut into 1-inch dice (about 1 cup)
  • 1 medium Spanish onion, finely diced
  • 2 bay leaves
  • 1 Tbs. tomato paste
  • 1 tsp. minced garlic
  • 3/4 cup dry white wine (such as Pinot Grigio)
  • 1-1/2 cups reduced-sodium chicken broth
  • 1/2 cup coarsely chopped fresh flat-leaf parsley

Nutritional Information

  • Calories (kcal) : 448
  • Fat Calories (kcal): 162
  • Fat (g): 18
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 120
  • Sodium (mg): 484
  • Carbohydrates (g): 16
  • Fiber (g): 3
  • Sugar (g): 5
  • Protein (g): 46

Preparation

  • Toss the pork with 1/2 tsp. salt, 3/4 tsp. pepper, and 1 tsp. each oregano and cumin. Let sit for 1 hour at room temperature, or refrigerate for up to 24 hours.
  • Sprinkle the pork with the flour and toss to coat. Heat a large heavy Dutch oven over medium-high heat. Add 2 Tbs. of the oil, and when shimmering, add half of the pork in an even layer. Cook, undisturbed, until browned around the edges and pork easily releases when lifted with tongs, about 2 minutes.
  • Reduce the heat to medium. Flip, and cook until browned, about 2 minutes. Transfer to a plate. Cook the remaining pork in the same manner; transfer to the plate. Reduce the heat to medium. Add the remaining 1 Tbs. of the oil and the bell peppers, onion, and bay leaves. Sprinkle with 1/2 tsp. salt,  increase the heat to medium-high, and cook, stirring to incorporate any browned bits on the bottom of the pot, until the peppers and onion soften and brown in places, about 6 minutes. Add the tomato paste, garlic, and the remaining 1 tsp. oregano and 1 tsp. cumin, and cook, stirring, for 1 minute.
  • Add the wine and cook, stirring, until it’s almost evaporated, about 4 minutes. Add the broth, bring to a simmer, and then reduce the heat to medium-low. Add the pork and any accumulated juices, and cook, stirring occasionally, until the pork is cooked through and the broth thickens, about 15 minutes.
  • Stir in half of the parsley and season generously with salt and pepper. Serve, sprinkled with the remaining parsley.

Reviews

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Reviews (3 reviews)

  • pikpik | 01/25/2021

    Excellent. Definitely will make again.

  • jimwi | 01/13/2021

    Very good. The pepper base is a nice change from so many tomato-based dishes. Was very good over rice.

  • Blondefox | 12/31/2020

    This was easy and delicious and perfect for a cold night! My husband and kids loved it!

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