Pork in White Wine

I was looking for something a little more subtle for dinner last night. That (and our fridge contents) determined the ingredients. The fact that we prefer slow-cooked meat (and generally have the time) sealed the deal on this new combination.

Pork in White Wine

Cook (covered) over low heat for 2-3 hours:
- 2 portions of pork
- 1-2 cups white wine

Brown in oil, then sprinkle with salt and set aside:
- 8-10 mushrooms, chopped
- 3 small-medium onions, sliced

When pork is tender, remove from pan, and pull into small pieces.
Stir into the wine:
- 1-2 teaspoons of flour
- splash of triple sec
- 2 teaspoons orange marmalade*

Return pork to the pan, increase heat to medium, and add
- 2 cups chopped asparagus

Cover and cook 5-10 minutes, until asparagus is done.

Reheat as needed:
- mushrooms and onions
- brown rice
Serve with fresh black pepper

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Notes:
This contains no dairy. If this is not a constraint:
- cook mushrooms and onions with butter (half oil is good too)
- stir in some cream at the end
- serve with grated parmesan cheese

*For a different flavor, substitute another jam (or use fresh fruit) for the orange marmalade - cherry, blueberry, etc.