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Just-in-Time Pork Stew
Just-in-Time Pork Stew
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Prep Time:
1 hour
Total Time:
1 hour
Hearty stew made with chicken broth, beans, pork, root veggies, and Swiss chard for a comforting meal.
Ingredients:
  • 2 cartons (32 oz each) Progresso™ reduced-sodium chicken broth (8 cups)
  • 1 lb pork tenderloin, trimmed of fat
  • Freshly ground pepper
  • 4 tablespoons olive oil
  • 3 tablespoons all-purpose flour
  • 1 cup pearl onions
  • 1 cup 1/2-inch chunks carrots (about 2 medium)
  • 1 cup 1/2-inch chunks peeled turnips (about 6 oz)
  • 2 teaspoons fennel seed
  • 1 tablespoon unsalted butter
  • 1 cup dry red wine
  • 1 teaspoon finely chopped fresh rosemary leaves
  • 2 cups packed chard leaves, torn or cut into 1-inch pieces
  • 1 can (19 oz) Progresso™ cannellini beans
Instructions:
  • In a 4-quart Dutch oven, simmer broth over high heat for 30 minutes until reduced by half to 4 cups. Remove from heat.
  • Cut the pork into 1-inch pieces and generously season with pepper. In a 12-inch skillet, heat 2 tablespoons of oil over medium-high heat. Dredge the pork in 2 tablespoons of flour and add to the skillet without overcrowding. Cook for 2 minutes without moving until moisture appears and the pork browns. Flip and brown for another 2 minutes. Transfer the pork to a large plate.
  • Place the skillet back on the stove over medium-high heat and pour in the remaining 2 tablespoons of oil along with the onions, carrots, turnips, and fennel. Sauté for about 10 minutes, stirring occasionally, until the vegetables are golden brown (be mindful not to let them burn). Then add the butter and cook for an additional 2 minutes.
  • Sprinkle the last tablespoon of flour over the vegetables in the skillet, cooking and stirring over medium heat for 1 minute. Increase the heat to high, then stir in the wine and bring to a boil. Let the wine cook until it is reduced by half.
  • Combine the reduced broth and bring to a boil. Reduce to a simmer, and cook uncovered for 8 minutes. Add rosemary and simmer for an additional 2 minutes. Add pork back to the skillet, along with chard and beans, and heat thoroughly.

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