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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2003
- 1 lb trimmed pork loin - boneless
- 1 lb trimmed pork tenderloin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons vegetable oil
- 2 onions sliced
- 4 cloves garlic minced
- 2 carrots thinly sliced
- 1/2 teaspoon dried sage crumbled
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 1 1/2 cup green olive pitted and halved
- 1 1/2 cup oil-cured black olives pitted and halved
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 2083 mg
- Protein 32 g
- Calories 357.0
- Total fat 18 g
- Cholesterol 67 mg
- Saturated fat 3 g
- Total carbohydrate 17 g
- Iron 25.0
- Folate 15.0
- Calcium 7.0
- Vitamin A 94.0
- Vitamin C 13.0