Recipes Easy Pork Stew with Garlic and Escarole Be the first to rate & review! To save cooking time: use tender cuts of meat in stews, like the pork tenderloin here. Fast Pork Recipes By Judith Sutton Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 Ingredients 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) Directions 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. Make Ahead The pork stew can be made a day ahead; be careful not to overcook when reheating. Rate it Print