Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Tuscan Pork Stew
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- #90269
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
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
directions
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.
added by
rfrmarybeth
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
January 31, 2017
This was really quite filling and delicious. You'll probably want to season it with a little salt and pepper along the way. And I added celery to it, since I love celery. I'll make this recipe again some time.