Source: National Pork Board

Pork stew with carrots, onions and mushrooms cooked on top of the stove.

Servings

1 lb top loin pork roast , cut into 3/4-inch cubes
1 tsp vegetable oil
1 medium onions , coarsely chopped
2 medium carrots , sliced
8 oz fresh mushroom slices , coarsely chopped
1 cup tomato sauce (1 8-ounce can)
1 cup Wine, red, Sangiovese, 5 fl ounce serving (or other dry red wine)
1 tsp ground thyme
1 tsp oregano leaves
0.25 tsp ground cinnamon
0.25 tsp salt
0.5 cup seedless raisins

1 Brown pork in a large heavy skillet in oil over medium-high heat, about 3-4 minutes.
2 Stir in onion, carrots, mushrooms, tomato sauce, wine, thyme, oregano, cinnamon, salt and raisins.
3 Bring to a boil, cover and simmer for 15-20 minutes, until pork and vegetables are tender.

Simple ingredients make this honest Italian stovetop stew a favorite.