Tuscan Pork Tenderloin Stew from Heirloom Meals

Posted at: 11/02/2012 12:40 PM | Updated at: 11/04/2012 10:04 AM

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Tuscan Pork Tenderloin Stew

from Heirloom Meals


It’s no surprise that growing up in a food-obsessed family, I’d have a food obsessed sister. My sister, Jen does what every great home cook does – takes techniques and flavors of their heritage and blends them with to flavors to make them modern and your own. Jen is a true foodie and a GREAT cook. Check out her website. And if you are in Newport, RI - she's worth a call! You can also make this with leftover pork. Just cut it up into cubes, toss with some cumin

1 pork tenderloin, cut into cubes
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 ¼ cup of stew broth and dissolve the cornstarch and then add back into stew.  Either way, add your spinach, cook until it wilts and serve on its own or on top of brown rice.



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