This main course is delicious served with a Greek salad or fried mozzarella, depending on how health conscious you're feeling.
Ingredients:
6 potatoes 3 lbs pork loin
1/2 lb of baby portabella mushrooms 1/2 cup butter
1 Cup wine 1 Teaspoon coriander seeds (crushed)
Salt to taste
Pepper to taste
Directions:
Chop the potatoes into discs and soak in cool water.
While Potatoes are soaking chop the pork into 3 cm x 3 cm cubes
Melt 1/2 of the butter in the bottom of a pot.
Drain the water from the potatoes and add them to the pot, making sure to coat them with the butter.
Cook the potatoes on med high-high heat until they brown. Remove the potatoes from the pot and set aside.
Add the remaining 1/2 stick of butter to the pot.
Once it is evenly melted and spread around, add the meat and cook until browned and juices start to run.
Add mushrooms to the pot.
Cook for 10-15 more minutes then add the wine. Cover and let cook.
At this point there should be a nice gravy forming in the pot with the meat.
Sprinkle coriander over meat and stir together.
Place potatoes on top and cover for 8 more minutes.
Serve
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