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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Originally from the Looneyspoons cookbook, this is low fat! This is a great recipe for using up the leftovers after we have grilled a large pork loin - if you also have pork that is already cooked, just add it to the dish in Step #2. This freezes very well! Just microwave and add a salad and/or bread for a quick meal Ingredients:
1 lb boneless pork tenderloin, cut into 1-inch cubes |
1 teaspoon canola oil |
2 cups sliced mushrooms |
1 cup chopped onion |
2 garlic cloves, minced |
1/2 cup chopped celery |
1 (28 ounce) can tomatoes, undrained, cut up |
1 (5 1/2 ounce) can tomato paste |
1 teaspoon ground cumin |
1 teaspoon grated gingerroot |
3/4 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/4 teaspoon crushed red pepper flakes |
1 cup peeled cubed sweet potato |
1 cup sliced okra or 1 cup zucchini |
1/4 cup chopped fresh coriander |
Directions:
1. Heat oil in a large saucepan over medium-high heat; add pork cubes and cook until browned, about 8-10 minutes; add mushrooms, onions, garlic and celery; cook and stir until vegetables are tender, about five minutes.
2. Stir in tomatoes, tomato paste, cumin, ginger root, oregano, salt, pepper and crushed red pepper flakes; bring to a boil.
3. Reduce heat to medium-low; cover and simmer for 45 minutes, stirring occasionally.
4. Stir in sweet potatoes and okra or zucchini; cover and simmer another 30-35 minutes, until pork and potatoes are very tender; stir in coriander during last five minutes of cooking time.
5. Remove from heat and serve.
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