Tuscan Pork Stew
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Serves/Makes: 6
Ready in: < 30 minutes
- 2 tablespoons olive oil
- 1 medium diced onion
- 1 teaspoon minced fresh rosemary
- 3 cloves garlic, minced
- 1 cup carrot slices
- 1/2 cup chicken broth
- 2 cans (15 ounce size) cannellini beans, rinsed and drained
- 1 can (14.5 ounce size) Italian-style diced tomatoes (with basil garlic, and oregano)
- 1 1/4 pound pork tenderloin, sliced in 1/2-inch thick slices
In a saucepan, heat half of the olive oil. Add onion and rosemary, cover, and cook until onion is tender, about 6 minutes. Add garlic, cook 1 minute more. Place carrots in bowl, cover, and microwave 4 minutes. Stir broth, beans, tomatoes, and carrots into saucepan with onions. Bring to a boil, reduce heat, and simmer 10 minutes. Remove 1 cup of bean mixture, cool, and puree in blender or food processor; return to saucepan. Meanwhile, heat remaining oil in a large skillet over high heat. Add pork in small batches and cook, turning once, until browned and cooked through (6 minutes). Serve bean mixture over sliced pork.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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