Minute Pork Tenderloin and Olive Stew

By The Canadian Living Test Kitchen

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This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	357357 cal
pro	32 g32g pro
total fat	18 g18g total fat
sat. fat	3 g3g sat. fat
carb	17 g17g carb
fibre	3 g3g fibre
chol	67 mg67mg chol
sodium	2,083 mg2,083mg sodium
% RDI:	-
calcium	77 calcium
iron	2525 iron
vit A	9494 vit A
vit C	1313 vit C
folate	1515 folate

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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.

Ingredients

1 lb trimmed pork loin - boneless 1 1lb lbtrimmed pork loin - boneless or pork tenderloins
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
2 onions , sliced2 2oniononions, sliced
4 cloves garlic , minced4 4cloves garlic, minced
2 carrots , thinly sliced2 2carrotcarrots, thinly sliced
1/2 tsp dried sage , crumbled1/2 1/2tsp tspdried sage, crumbled
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
2 cups chicken stock 2 2cups cupschicken stock
1-1/2 1-1/2cups cupsgreen olivegreen olives or oil-cured black olives, pitted and halved
1 tbsp lemon juice 1 1tbsp tbsplemon juice
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped 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; saut?ork, 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.

Source : Canadian Living Magazine: October 2003