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Rosemary Pork & Potato Stew
|Vitamin A:||200iu (4%)|
|Vitamin C:||10mg (16%)|
This easy and tasty stove-top stew is ready in 22 minutes and takes advantage of new red potatoes which are now available in your supermarket.
1 onion, chopped
8-ounces cubed pork tenderloin
1 pound small red new potatoes, sliced
4 carrots, peeled and sliced
1-15-1/4 ounce can stewed, diced tomatoes, undrained
1 cup lowfat chicken broth
1 tsp each: garlic powder, dried rosemary leaves
Lightly spray a large shallow dutch oven with vegetable cooking oil spray and heat over medium high. Saute onion and pork until golden brown, about 2 minutes. Add the rest of the ingredients and bring to a boil. Reduce to a simmer and cook uncovered until potatoes and pork are tender, about 20 minutes. Stir occasionally. Serving idea: this dish goes well with steamed florets of broccoli.