Jen’s Pork Stew
1 pork tenderloin, cubed
salt and pepper to taste
1 tsp cumin
3 Tbsp EVOO
3 medium onions, sliced
2 cups carrots, coarsely chopped
4 garlic cloves, chopped
1/2 cup white wine (optional)
4 cups chicken broth
1 15 oz can cannellini beans, drained and rinsed
1 Tbsp cornstarch, optional if you want a thicker stew
4 cups baby spinach, washed well
Toss the pork with salt, pepper and cumin. Heat 2 Tbsp EVOO in a dutch oven over medium to high heat. Add the pork and cook until nicely browned. Remove the pork and set aside. Add remaining EVOO, adjust heat to medium and add all veggies and cook until slightly golden. Add the white wine and cook until it evaporates and then add the chicken broth, pork and its juices, the cannellini beans and simmer for 20 minutes. If you want a thicker stew, take 1/4 of stew broth and dissolve the cornstarch and then add back into stew.
Serves 4 for supper. Serve over brown rice.