Maple Pork-and-Vegetable Stew

Randy Mayor

Yield:

8 servings (serving size: 1 cup stew and 1 cup rice)

Recipe from

Nutritional Information

Calories 436
Caloriesfromfat 21 %
Fat 10.3 g
Satfat 2.9 g
Monofat 4.9 g
Polyfat 1.6 g
Protein 24.9 g
Carbohydrate 60.2 g
Fiber 5.5 g
Cholesterol 51 mg
Iron 2.4 mg
Sodium 328 mg
Calcium 50 mg

Ingredients

1 tablespoon olive oil
1 (1 1/2-pound) boned pork loin roast, cut into 1-inch cubes
2 cups diced onion
1 (8-ounce) package mushrooms, quartered
1 3/4 cups (1/8-inch) diagonally sliced carrot
3/4 cup diced red bell pepper
2 tablespoons maple syrup
1 teaspoon dried rubbed sage
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (16-ounce) can fat-free, less-sodium chicken broth
1 (12-ounce) bottle beer
2 tablespoons cornstarch
1 tablespoon red wine vinegar
1 tablespoon country-style Dijon mustard
8 cups hot cooked brown rice
Sage sprigs (optional)

Preparation

Heat oil in a large Dutch oven over medium-high heat. Add half of the pork; sauté 5 minutes or until browned. Remove from pan. Add remaining pork; sauté 5 minutes or until browned. Remove from pan. Add onion and mushrooms to pan; sauté 4 minutes. Return pork to pan; add carrot and next 7 ingredients (carrot though beer). Bring to a boil; reduce heat, and simmer 1 hour or until pork is tender.

Combine cornstarch, vinegar, and mustard in a small bowl, and stir with a whisk. Add to pork mixture, and bring to a boil. Cook 3 minutes, stirring frequently. Serve with rice. Garnish with sage sprigs, if desired.

Note:

March 2000