Rosemary Pork & Potato Stew
(4 servings)
1 onion, chopped
8 ounces, cubed pork tenderloin
1 pound small red new potatoes, sliced
4 carrots, peeled and sliced
1 15 -1/4 ounce can stewed diced tomatoes, undrained
1 cup low fat chicken broth
1 tsp each: garlic powder, dried rosemary leaves
Lightly spray a large shallow Dutch oven with vegetable cooking oil spray and heat over medium high. Saute onion and pork until golden brown, about 2 minutes. Add the rest of the ingredients and bring to a boil. Reduce to a simmer and cook uncovered until potatoes and pork are tender, about 20 minutes. Stir occasionally. Serving idea: this dish goes well with steamed florets of broccoli.
Approximate Nutritional Information Per Serving: