Tuscan Pork Skillet with Mushrooms and Tomatoes

Ingredients

• 5 1/2 oz (150 g) pork shoulder
• 1 tbsp (15 ml) extra-virgin olive oil
• 4 oz (120 g) mushrooms
• 2 (6 g) garlic cloves, minced
• 1 oz (30 g) carrot, grated
• 1 tsp (1 g) dried rosemary
• 3 1/2 oz (100 g) tomato
• 5 1/2 oz (150 g) green beans, halved
• 1/4 cup (60 ml) low-sodium chicken broth
• 3/4 oz (20 g) green olives
• 1 tbsp (15 ml) sherry vinegar
• 1 tbsp (3 g) fresh parsley

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Method

1. Cut the pork shoulder into thin strips, dry and sear them in the olive oil 2 minutes a side, until browned; lift out.
2. Brown the mushrooms over medium-high heat 5 minutes, until golden, the grated carrot 1 minute, garlic and dried rosemary 30 seconds.
3. Cook the tomato down 2 minutes, until dry.
4. Add the broth, pork and halved beans, simmer covered 5 minutes, until the pork reads 145°F (63°C).
5. Add the olives 3 minutes, swirl in the sherry vinegar, scatter the parsley. Four days cold, two months frozen; reheat covered in a pan over low heat.