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Mediterranean Pork With Zucchini and Yogurt


1-1/2 pounds lean boneless pork butt, trimmed of excess fat and cut into 1 inch cubes 
1   medium zucchini, trimmed and cut crosswise into thin slices 
1/2 cup plain yogurt 
1   medium onions, thinly sliced 
1   cups beef broth 
1   medium garlic cloves, finely chopped 
3/8 teaspoon crushed dried basil 
1/4 teaspoon crushed dried marjoram
1/8 teaspoon crushed dried thyme 
1   tablespoons corn oil 
1/8 teaspoon freshly ground black pepper 
1   teaspoon cornstarch
Salt to taste

3 servings.


  1. Pour the oil into a baking dish. Place the dish in an oven. Preheat to 500 deg F (260 deg C).

  2. Add the pork and onions to the dish and bake, uncovered, about 20 minutes or until the meat is browned, stirring frequently.

  3. Combine the broth, garlic, basil, marjoram, thyme, salt, and pepper. Pour over the meat.

  4. Reduce the oven temperature to 350 deg F (175 deg C). Cover the dish and bake 15 minutes.

  5. Remove the baking dish from the oven and stir in the zucchini. Cover and bake about 20 minutes or until the meat and zucchini are tender.

  6. Using a perforated spoon, transfer the meat and zucchini to a heated serving dish and keep warm.

  7. Pour the juices from the baking dish into a small saucepan. Skim off the fat if necessary. Boil the juices uncovered over high heat until reduced to 3/4 cups.

  8. Mix the yogurt with the cornstarch until smooth. Stir into the pan juices and cook gently, stirring constantly, until thickened and hot.

  9. Taste and adjust the seasoning, if necessary. Pour the sauce over the meat and zucchini and serve at once.

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