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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Charlestown, Massachusetts, Evelyn Harzbecker sends this hearty combination of pork, stuffing and vegetables. With red tomatoes and green parsley, it's a colorful meal in one, says Evelyn. Ingredients:
1/2 cup butter, divided |
3 cups cubed red potatoes (1-inch pieces) |
1 pound boneless pork loin, cut into 1-inch cubes |
1/2 teaspoon dried rosemary, crushed |
1/2 teaspoon rubbed sage |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 garlic clove, minced |
2 cups crushed herb-seasoned stuffing |
1 cup sliced celery |
1 cup chopped onion |
1/2 cup apple juice |
3 medium tomatoes, chopped |
1/4 cup minced fresh parsley |
Directions:
1. In a large skillet, melt 1/4 cup butter. Add potatoes; cook over medium heat, stirring occasionally, until lightly browned. Add the pork, rosemary, sage, salt and pepper. Cook and stir until pork is browned, about 12 minutes. Add garlic; cook 1 minute longer. Stir in the stuffing, celery, onion, apple juice and remaining butter.
2. Cover and cook for 7 minutes or until heated through. Stir in tomatoes and parsley. Remove from the heat; cover and let stand for 2 minutes. Yield: 4 servings.
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