Recipe Reprise-- Country Pork Stew

Country Pork Stew
Serves 4

1 tsp olive oil
1-1/2 lbs pork tenderloin, trimmed and cut into 1” cubes
1 cup chopped onion
4 cloves of garlic, pressed or equivalent from a jar
1 tsp. Dried sage
Black Pepper, to taste
½ cup dry white wine (or ½ cup white grape juice combined with 1 T. cider vinegar)
1-3/4 cups low sodium chicken broth
2 T. tomato paste
¼ tsp. Ground allspice

Note: While these directions are given for an electric skillet, you can use a Dutch oven with a tight-fitting lid. An electric skillet gives very even heat, and has a useful simmer setting, but not everyone has one.

Heat the olive oil in the electric skillet over medium-high heat. Add pork cubes and onion, sautéing until brown, about 4 minutes. Add remaining ingredients in the order given, stirring a moment before adding the next. Bring to a boil, reduce heat to simmer, cover, and walk away for one hour. It’s done with the pork is fork tender.

284 calories
7 g fat
42g protein
7g carb
1g dietary fiber
111 mg cholesterol
380 mg sodium

0 starch, 5.5 lean meat, 1 veg

Weight Watcher points: 6

Low Carb serving suggestion: Serve over either Cauli-Rice or any version of Faux-tay-Toes.

This recipe was adapted from a recipe provided by Highly Recommended!!


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