Minute Pork Tenderloin and Olive Stew
Who says stew has to take forever? This zesty one uses a tender cut of pork, so you can have it savoury and bubbling on the table in less than 30 minutes. Serve with Creamy Mashed Potatoes or the microwave version of Tender Baked Potatoes.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 357 |
| pro | 32 g |
| total fat | 18 g |
| sat. fat | 3 g |
| carb | 17 g |
| fibre | 3 g |
| chol | 67 mg |
| sodium | 2.083 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 25% |
| vit A | 94% |
| vit C | 13% |
| folate | 15% |
-
1 lb (500 g) pork tenderloin or trimmed pork loin
1/2 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) vegetable oil
2 onions, sliced
4 cloves garlic, minced
2 carrots, thinly sliced
1/2 tsp (2 mL) dried sage, crumbled
1/4 cup (50 mL) all-purpose flour
2 cups (500 mL) chicken stock
1-1/2 cups (375 mL) green or oil-cured black olives, pitted and halved
1 tbsp (15 mL) lemon juice
2 tbsp (25 mL) chopped fresh parsley
Preparation:
Cut pork into 3/4-inch (2 cm) cubes; sprinkle with salt and pepper.
In large saucepan, heat half of the oil over medium-high heat; sauté pork, in batches, until browned and just a hint of pink remains inside, about 6 minutes. Transfer to plate.
Add remaining oil to pan; cook onions, garlic, carrots and sage over medium heat until onions are softened, about 5 minutes. Stir in flour; cook, stirring, for 1 minute. Stir in stock and 1/2 cup (125 mL) water; bring to boil. Reduce heat and simmer, scraping up any brown bits from bottom of pan, until carrots are tender, about 7 minutes.
Add olives and lemon juice. Return pork and any accumulated juices to pan; cook until hot and bubbly, about 2 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Refrigerate in airtight container for up to 2 days or freeze for up to 2 weeks. Reheat over medium-low heat.) Sprinkle with parsley.
Additional Information
Source
Canadian Living Magazine: October 2003
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