Tuscan Pork Stew

Tuscan Pork Stew
Servings: 6 Prep 10 mins Cook 20 mins


  • 2 tablespoons olive oil, divided
  • 1 medium onion, diced
  • 1 teaspoon minced fresh rosemary
  • 3 garlic cloves, minced
  • 1 cup carrot slices
  • 1/2 cup chicken broth
  • 2 cans (15 to 19 ounces each) cannellini beans, rinsed and drained
  • 1 can (14.5 ounce) Italian-style diced tomatoes (with basil, garlic, and oregano)
  • 1 pork tenderloin (1.25 pounds), sliced in 1/2-inch-thick slices

Make It

1. In a saucepan, heat 1 tablespoon olive oil over medium heat. Add onion and rosemary, cover, and cook until onion is tender, about 6 minutes. Add garlic, cook 1 minute more.

2. Place carrots in bowl, cover, and microwave 4 minutes. Stir broth, beans, tomatoes, and cooked carrots into saucepan with onions; bring to a boil, reduce heat, and simmer 10 minutes. Remove 1 cup of bean mixture, cool, and puree in blender or food processor; add back to saucepan.

3. Meanwhile, heat remaining 1 tablespoon olive oil in a large skillet over high heat. Add pork in small batches and cook, turning once, until browned and cooked through (6 minutes). Serve bean mixture over sliced pork.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 320, Fat, total (g): 11, carb. (g): 26, fiber (g): 8, pro. (g): 29, Percent Daily Values are based on a 2,000 calorie diet.