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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2/3 cup water |
1/4 cup firmly packed brown sugar |
1 tablespoon paprika |
3 tablespoons cider vinegar |
3 tablespoons reduced-calorie ketchup |
2 tablespoons low-sodium worcestershire sauce |
2 teaspoons garlic powder |
2 teaspoons chili powder |
1 teaspoon freshly ground pepper |
1/2 teaspoon salt |
1 (8-ounce) can no-salt-added tomato sauce |
1 1/2 pounds lean boneless pork loin |
1/2 cup all-purpose flour |
vegetable cooking spray |
1 teaspoon vegetable oil |
2 1/2 cups chopped onion |
2 1/2 cups peeled, diced baking potato |
1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped |
1 bay leaf |
2 (15-ounce) cans no-salt-added kidney beans, undrained |
Directions:
1. Combine first 11 ingredients. Combine pork and flour in a heavy-duty, zip-top plastic bag. Seal bag; shake well to coat pork.
2. Coat a Dutch oven with cooking spray; add oil, and place over medium heat until hot. Add pork and onion; cook until onion is crisp-tender. Stir in tomato sauce mixture, potato, tomato, and bay leaf. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until pork is tender, stirring occasionally. Stir in beans; cook until thoroughly heated. Remove and discard bay leaf.
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