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Rosemary Pork & Potato Stew

Nutrition Information
Calories: 230
Total Fat: 1g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 330mg
Carbohydrates: 41g
Dietary Fiber: 7g
Sugars: 5g
Protein: 14g
Vitamin A: 200iu (4%)
Vitamin C: 10mg (16%)
Calcium: 60mg (6%)
Iron: 4.5mg (25%)

Yield: serves 4. 1.50 cups per serving

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.

Total Preparation & Cooking Time: 35 min. (5 Prep, 30 Cook)

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