Roast Pork Stew, in a Red Wine Sauce

Roast pork from the freezer, cooked in a tomato and red wine sauce for an hour. Plus diced spring onion, and half a white onion.

The wine was an Artusi Merlot, which is both delicious and cheap.

 I added a generous amount of freshly ground black pepper.  I also added pork stock, plus the herbs sage and tarragon. A simple and delicious dish.

Serve with potatoes, pasta, or rice if you prefer. Served in this case just as it is.