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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I like this pork stew anytime of year. Using canned pumpkin assures that you can make it any season. Come Autumn, roast your own flavorful pumpkin. Ingredients:
1 tablespoon olive oil |
1 medium onion, finely chopped |
1 clove garlic, finely chopped |
1 tablespoon dried basil leaves, crushed |
2 lbs. lean pork tenderloin, cut into 1-inch pieces |
1 can (28 oz.) recipe-ready diced tomatoes, undrained |
1 can (15 oz.) libby's® 100% pure pumpkin |
1 can (14 1/2 oz.) reduced-sodium chicken broth |
1/2 cup rosé or white zinfandel wine |
1/2 teaspoon salt (optional) |
1/4 teaspoon ground black pepper |
4 medium yukon gold potatoes, peeled and cubed |
2 cups (about 1/2 lb.) green beans, cut into 1-inch pieces |
1 cinnamon stick |
Directions:
1. HEAT olive oil in large saucepan over medium-high heat.
2. Add onion, garlic and basil; cook for 1 minute or until onion is tender.
3. Add pork; cook for 3 to 4 minutes or until lightly browned.
4. Add tomatoes with juice, pumpkin, broth, wine, salt and pepper. Bring to a boil.
5. Reduce heat to low; cook, stirring occasionally, for 10 minutes.
6. ADD potatoes, green beans and cinnamon stick.
7. Cover; cook over low heat for 1 hour or until potatoes are tender. Remove cinnamon stick before serving.
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