- 1 1/4 pounds pork tenderloin, trimmed and sliced crosswise 1/2-inch thick
- Salt and freshly ground pepper
- 2 tablespoons olive oil
- 5 garlic cloves, crushed
- 2 medium onions, chopped
- 1/2 teaspoon rosemary, crumbled
- 1/4 cup dry white wine
- 1 1/4 pounds red potatoes, cut into 3/4-inch chunks
- 2 1/2 cups Chicken Stock or canned low-sodium broth
- 1/2 head of escarole, torn into 1-inch pieces (5 cups)
- Season the pork with salt and pepper. In an enameled cast-iron casserole, heat 1 tablespoon of the oil. Brown the pork in 2 batches over high heat, about 2 minutes per side; transfer to a plate.
- Add the remaining 1 tablespoon oil to the casserole; reduce the heat. Add the garlic and cook, mashing and stirring it, until soft and golden, about 4 minutes. Add the onions and rosemary. Cook, stirring, until the onions soften, about 5 minutes. Add the wine; simmer until almost evaporated, about 4 minutes. Add the potatoes and stock; season with salt and pepepr. Bring to a boil, cover and boil gently until the potatoes are tender, about 20 minutes.
- Add the pork to the stew; simmer for 2 minutes. Add the escarole in 2 parts and cook, stirring, until wilted but still bright green and the pork is cooked through, about 2 minutes. Serve hot.
The pork stew can be made a day ahead; be careful not to overcook when reheating.