by Max Brantley
John DiPippa completes his pork loin trilogy:
The series of pork loin breakdowns continues, this time with a heaping load of veggies! This started with a classic Italian recipe with one onion sliced and softened in a pan. While the onion was softening, I took the time to practice my knife skills on a few pounds of zucchinis. The zucchinis were added to the pan and given a quick pinch of salt and pepper. About a pound of the pork loin was then cut into medium sized cubes and placed in a second pan to brown.
As the zucchini began to brown and soften to the appropriate level, I added a little bit of tomato paste and vinegar to the pork cubes. This put a really nice flavor and color on the pork before being placed over the steaming hot zucchini and onions.