This thick, creamy stew is one my family requests often. It does an especially good job of warming us up on cold winter days. —Janet Allen of Belleville, Illinois
* 8 Servings
* Prep: 20 min. Cook: 40 min.
Ingredients
* 2 pork tenderloins (1 pound each), cut into 1-inch cubes
* 1 tablespoon Crisco® Pure Olive Oil
* 1 medium onion, chopped
* 1 garlic clove, minced
* 1 can (14-1/2 ounces) reduced-sodium chicken broth
* 2 pounds red potatoes, peeled and cubed
* 1 cup sliced fresh carrots
* 1 cup sliced celery
* 1/2 pound sliced fresh mushrooms
* 2 tablespoons cider vinegar
* 2 teaspoons sugar
* 1-1/2 teaspoons dried tarragon
* 1 teaspoon salt
* 2 tablespoons all-purpose flour
* 1/2 cup fat-free milk
* 1/2 cup reduced-fat sour cream
Directions
* In a large nonstick skillet over medium heat, cook pork in batches in oil until no longer pink; remove and keep warm.
* In the same pan, saute onion until crisp-tender. Add garlic; cook 1 minute longer. Add the broth, vegetables, vinegar, sugar, tarragon and salt; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.
* Combine flour and milk until smooth; gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and heat through. Reduce heat; stir in sour cream just before serving (do not boil). Yield: 8 servings.
Nutritional Analysis: 1-1/4 cups equals 293 calories, 7 g fat (3 g saturated fat), 68 mg cholesterol, 521 mg sodium, 28 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.
* 8 Servings
* Prep: 20 min. Cook: 40 min.
Ingredients
* 2 pork tenderloins (1 pound each), cut into 1-inch cubes
* 1 tablespoon Crisco® Pure Olive Oil
* 1 medium onion, chopped
* 1 garlic clove, minced
* 1 can (14-1/2 ounces) reduced-sodium chicken broth
* 2 pounds red potatoes, peeled and cubed
* 1 cup sliced fresh carrots
* 1 cup sliced celery
* 1/2 pound sliced fresh mushrooms
* 2 tablespoons cider vinegar
* 2 teaspoons sugar
* 1-1/2 teaspoons dried tarragon
* 1 teaspoon salt
* 2 tablespoons all-purpose flour
* 1/2 cup fat-free milk
* 1/2 cup reduced-fat sour cream
Directions
* In a large nonstick skillet over medium heat, cook pork in batches in oil until no longer pink; remove and keep warm.
* In the same pan, saute onion until crisp-tender. Add garlic; cook 1 minute longer. Add the broth, vegetables, vinegar, sugar, tarragon and salt; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.
* Combine flour and milk until smooth; gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and heat through. Reduce heat; stir in sour cream just before serving (do not boil). Yield: 8 servings.
Nutritional Analysis: 1-1/4 cups equals 293 calories, 7 g fat (3 g saturated fat), 68 mg cholesterol, 521 mg sodium, 28 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.
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