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Stew: Just-in-Time Pork Stew

Source of Recipe

Progresso


List of 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, rinsed



Recipe

In 4-quart Dutch oven, cook broth over high heat, about 30 minutes, until reduced by half (about 4 cups). Remove from heat.
Meanwhile, cut pork into 1-inch pieces. Season well with pepper. In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Coat pork with 2 tablespoons of the flour; add to skillet, separating so pieces do not touch. Cook 2 minutes (do not move pork pieces until moisture begins to show on tops and pork has browned on one side). Turn pork; brown about 2 minutes longer. Remove pork from skillet to large plate.

Return skillet to medium-high heat; add remaining 2 tablespoons oil, the onions, carrots, turnips and fennel. Cook about 10 minutes, stirring occasionally, until vegetables are lightly browned (watch so vegetables do not burn). Add butter; cook 2 minutes longer.

Sprinkle remaining tablespoon flour over vegetables in skillet; cook and stir over medium heat 1 minute. Increase heat to high. Stir in wine; heat to boiling. Cook until wine is reduced by half.

Stir in reduced broth; heat to boiling. Reduce heat to low; simmer uncovered 8 minutes. Stir in rosemary; simmer 2 minutes longer. Return pork to skillet. Stir in chard and beans. Cook until thoroughly heated.

4 servings (1 1/2 cups each)