1 pound boneless pork loin
cut into 1-inch cubes 1 tablespoon oil 1 medium onion
coarsely chopped 2 carrots
sliced 8 ounces mushrooms
coarsely chopped 1 8-ounce can tomato sauce 1 cup dry red wine 1 teaspoon thyme 1 teaspoon oregano 1/4 teaspoon cinnamon 1/4 teaspoon salt 1/2 cup raisins
Brown pork in oil in large pot over medium high heat until browned, about 3 minutes. Stir in vegetables, cook and stir 2 minutes more. Add tomato sauce, wine and seasonings. Bring to a boil; lower heat to a simmer, cover and cook gently, 15-20 minutes. Stir in raisins; heat through. Serve over hot cooked rice or orzo, if desired.