A great family meal that is rich in proteins and flavors. This recipe contains the lean part of the pork, which is the loin. Can be substituted with other lean proteins such as chicken or turkey breast.
Prep: 15 mins
Cook: 55 mins
Yields: 4 Servings
½ lb of pork loin, cubed
3 tbsp of flour
2 tbsp of olive oil
1 medium onion, chopped
1 garlic clove, minced
1 red pepper, chopped
1 tsp of cumin
1 tsp of dried oregano
1 tsp of dried rosemary
2 cups of chicken or vegetable stock
1⁄2 lb of Yukon or Idaho potato
1 can (14 oz) of whole tomatoes, drained
salt and pepper
1Coat pork tenderloin in flour, salt, and pepper. Sauté the pork in olive oil until brown. Remove from heat. Set aside.
2In the same saucepan, add garlic, onion, and bell pepper. Sauté until soft be careful not to burn.
3Stir in the rest of the spices. Cook for an additional minute.
4Add the stock. Bring it to a boil uncovered.
5Add potatoes, and reduce heat. Continue cooking until the potatoes are tender.
6Add diced tomatoes and the reserved pork from earlier.
7Cook for another 5- 7 minutes minutes. Adjust the seasoning to taste.
*Consult with your dietitian to make sure this recipe fits in your diet plan and stage.
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