Pork in red wine

1 kg lean boneless pork

500 ml dry red wine

2 tbsp. ground coriander

80 ml olive oil

salt, pepper - to taste

Wash pork, cut into cubes 1.5 1.5 cm Sliced meat, place in a container of red wine, add one tablespoon of coriander and leave to marinate overnight. The next day remove from wine pork, shake off from wine (wine is not empty) and fry in a deep pan in olive oil until toasty brown. Then pour Mariana in the pan to cover the meat with the top. Salt and pepper and simmer about 2 hours on low heat, covered. 20 minutes before end of cooking add the remaining tablespoon of coriander