- 1 pound pork tenderloin, cut into 1-inch cubes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 5 tablespoons all-purpose flour, divided
- 1 tablespoon olive oil
- 16 ounces assorted frozen vegetables
- 1-1/2 cups reduced-sodium chicken broth
- 2 garlic cloves, minced
- 2 teaspoons stone-ground mustard
- 1 teaspoon dried thyme
- 2 tablespoons water
- Sprinkle pork with salt and pepper; add 3 tablespoons flour and toss to coat. In a large skillet, heat oil over medium heat. Brown pork. Drain if necessary. Stir in vegetables, broth, garlic, mustard and thyme. Bring to a boil. Reduce heat; simmer, covered, until pork and vegetables are tender, 10-15 minutes.
- In a small bowl, mix remaining flour and water until smooth; stir into stew. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
1 cup: 250 calories, 8g fat (2g saturated fat), 64mg cholesterol, 646mg sodium, 16g carbohydrate (3g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.