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Orange Scented Pork and Veggie Stew

By: Red Gold®, Inc.  
"The zest from an orange nicely complements this tender pork and veggie stew. Family and friends will enjoy each and every bite."

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Prep Time:
20 Min
Cook Time:
1 Hr 15 Min
Ready In:
1 Hr 35 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 2 1/2 pounds pork tenderloin, cut into 2 inch cubes
  • Salt and black pepper to taste
  • 2 tablespoons extra virgin olive oil
  • 2 cups diced onion
  • 2 garlic cloves, minced
  • 1 (28 ounce) can RED GOLD® WHOLE PEELED TOMATOES or REDPACK® WHOLE PEELED TOMATOES in JUICE
  • 1 tablespoon brown sugar
  • Zest of one orange, removed in one long strip
  • 3 cups chicken broth
  • 4 carrots, cut into 1-inch lengths
  • 4 tablespoons chopped fresh mint
  • Noodles or pasta for serving

Directions

  1. Season pork with salt and black pepper. In a large Dutch oven brown pork in olive oil, about 6 minutes per side. Remove pork and set aside.
  2. Reduce heat to low and add onion and garlic. Cook until vegetables are tender, about 10 minutes. Add RED GOLD® or REDPACK® WHOLE PEELED TOMATOES, sugar, orange zest, and chicken broth. Return pork to the Dutch oven and bring to a boil. Reduce heat and simmer for 1 hour.
  3. Stir in carrots and mint, season with salt and black pepper. Cook about 15 minutes longer. Remove and discard orange strip and serve over noodles.

Footnotes

  • Tip:
  • When buying pork, choose tenderloins that are pale pink in color. Tenderloins that are dark pink are from older, tougher animals. If you do not plan to use the pork within 6 hours, remove from the store packaging. Loosely wrap in waxed paper and store in the coldest part of your refrigerator for up to 2 days.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 359 | Total Fat: 12.1g | Cholesterol: 123mg

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