Maple Pork-and-Vegetable Stew

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

1. 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.
2. 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.