Name: Pork Stew with Pearl Onions, Green Olives, and Figs
Yield: 6 servings (serving size: about 1 cup)
Ingredients: 2 teaspoons olive oil; 2 cups finely chopped onion; 1 cup chopped carrot; 2 ½ tablespoons all-purpose flour; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; 2 pounds boneless Boston butt pork roast, trimmed and cut into bite-sized pieces; 3 cups fat-free, less-sodium chicken broth; 1 ½ cups frozen pearl onions (about 7 ounces); 1 cup dry white wine; 1 tablespoon chopped fresh parsley; 1 teaspoon chopped fresh oregano; ½ teaspoon chopped fresh thyme; 2 bay leaves; ½ cup pitted green olives; 12 medium light-skinned fresh figs, halved (such as Kadota, Adriatic, or Panachee; about 1 1/4 pounds)

Combine flour, salt, and pepper in a large zip-top plastic bag. Add pork; seal and shake to coat. Add pork mixture to pan; cook 10 minutes, browning on all sides. Return carrot mixture to pan. Add broth and next 6 ingredients (through bay leaves); bring to a boil. Cover, reduce heat, and simmer 45 minutes. Stir in olives and figs; cook 15 minutes or until pork is tender. Remove and discard bay leaves.

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Pork Stew with Pearl Onions, Green Olives, and Figs

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