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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 9 |
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Briefly freezing the pork makes it easier to cut and reduces the preparation time of this perfect-for-fall stew. Ingredients:
cooking spray |
2 teaspoons olive oil |
1 1/2 pounds boneless pork loin, cut into 2-inch pieces |
1 cup finely chopped onion |
1 (28-ounce) can diced tomatoes, undrained |
1 1/4 cups finely chopped celery |
1 1/2 cups matchstick-cut carrots |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1 garlic clove, minced |
1 teaspoon dried rubbed sage |
1/2 teaspoon salt |
3/4 teaspoon pepper |
3 cups (1-inch) cubed peeled butternut squash (about 14 ounces) |
1 tablespoon grated orange rind |
Directions:
1. Heat oil in a Dutch oven coated with cooking spray over medium-high heat. Add pork; cook 5 minutes, stirring occasionally. Add onion; sauté 5 minutes. Stir in tomatoes and next 8 ingredients. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until squash and pork are tender. Stir in orange rind.
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