Ingredients

  • 1 tablespoon olive oil
  • 1 ½ to 2 pounds boneless pork chunks
  • Salt and pepper to taste
  • 2 tablespoons minced garlic
  • 2 ounces (1 small can) anchovy fillets
  • About 1 1/2 pounds white turnips or rutabaga, peeled and in 1-inch chunks
  • 2 cups chopped canned or fresh tomatoes, with their juice
  • Chopped parsley for garnish
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      464 calories; 21 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 49 grams protein; 139 milligrams cholesterol; 866 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Put oil in a large, deep nonstick skillet over medium-high heat. A minute later, add pork, and brown well on at least one side. Sprinkle with salt and pepper.
  2. Remove meat, and turn heat off for a minute or so. Add garlic and anchovies, with their oil. Cook over low heat, stirring occasionally, until garlic lightly browns and anchovies break up, about 5 minutes. Add turnips, and raise heat to medium. Cook, stirring occasionally, until turnips begin to brown, about 5 minutes. Add tomatoes and their juice, then bring to a boil. Reduce to a simmer, then return pork to skillet. Cover.
  3. Cook gently until pork and turnips are tender, 30 minutes. If mixture is too watery, remove cover, and raise heat to evaporate some liquid. Taste, and add more salt and pepper if necessary, then garnish, and serve.

Dining and Cooking