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Slow-Cooked Pork Stew

TOTAL TIME: Prep: 15 min. Cook: 5 hours YIELD: 8 servings.
Try this comforting stew that's easy to put together, but it tastes like you've been working hard in the kitchen all day. It's even better served over polenta, egg noodles or mashed potatoes. —Nancy Elliot, Houston, Texas

Ingredients

  • 2 pork tenderloins (1 pound each), cut into 2-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 large carrots, cut into 1/2-inch slices
  • 2 celery ribs, coarsely chopped
  • 1 medium onion, coarsely chopped
  • 3 cups beef broth
  • 2 tablespoons tomato paste
  • 1/3 cup pitted dried plums (prunes), chopped
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 1 fresh rosemary sprig
  • 1 fresh thyme sprig
  • 1/3 cup Greek olives, optional
  • Chopped fresh parsley, optional
  • Hot cooked mashed potatoes, optional

Directions

  • 1. Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk together broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low until meat and vegetables are tender, 5-6 hours.
  • 2. Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.

Nutrition Facts

1 cup (calculated without potatoes): 177 calories, 4g fat (1g saturated fat), 64mg cholesterol, 698mg sodium, 9g carbohydrate (4g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

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