Pork Stew with Pears
This stew can be made in advance and gently reheated at serving time.
  • 2 tablespoons flour
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1 pound well-trimmed pork tenderloin, cut crosswise into 1/4-inch slices
  • 1 tablespoon olive oil
  • 2 onions, cut into 1-inch chunks
  • 2 green bell peppers, cut into 1-inch squares
  • 1 red bell pepper, cut into 1-inch squares
  • 3 cloves garlic, finely chopped
  • 2 medium pears, peeled and cut into 1-inch pieces
  • 1/3 cup dry sherry
  • 1/2 cup chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

1. In medium bowl, combine flour, paprika, and cumin. Dredge pork in flour mixture, shaking off excess.

2. In nonstick Dutch oven, heat oil over medium heat. Add pork and cook 2 minutes per side until golden brown. Remove with slotted spoon.

3. Add onions, bell peppers, and garlic and cook 5 minutes, stirring frequently, until peppers are crisp tender.

4. Add pear and sherry and bring to a boil. Boil 1 minute. Add broth, salt, pepper, and 1/4 cup water and bring to a boil. Return pork to pan, reduce to a simmer and cook uncovered 3 minutes or until pork is cooked through and pears are tender.

Nutritional Information
Per serving: 320 calories, 8.6g total fat, 2g saturated fat, 4.6g monounsaturated fat, 1.2g polyunsaturated fat, 6.2g dietary fiber, 27g protein, 32g carbohydrate, 74mg cholesterol, 480mg sodium.
Good source of: beta-carotene, fiber, niacin, potassium, riboflavin, selenium, thiamin, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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