An aromatic, hearty pork stew. Very easy to make! Serve in soup bowls, or atop rice or cauliflower rice.
Prep and Cool time
Recipe type: Entree, Gluten-Free, Low-Carb, Primal/Paleo
Yield: 6 servings
- 2 tablespoons extra virgin olive oil
- 2 lb. pork tenderloin, cubed into 1-inch cubes.
- 1 tablespoon minced garlic
- 2 teaspoons paprika
- ½ cup dry white wine
- 1 cup no-salt-added tomato sauce
- ½ tablespoon honey
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 2 dried bay leaves
- In a large, heavy saucepan, add the oil. Heat over medium-high heat, about 2 minutes.
- Add the pork cubes. Cook until browned, about 2 minutes on each side.
- Add the garlic and paprika and cook, stirring, 30 seconds.
- Add the wine and use it to deglaze the pan - scrape the bottom of the pan with a heat-resistant spatula to loosen any tasty bits stuck to the bottom.
- Stir in the remaining ingredients. Bring to a boil, lower heat to medium, and simmer, uncovered, for 10-15 minutes, stirring occasionally, just until pork is cooked through. Remove the bay leaves and serve.
Nutrition Per Serving
Calories: 376; Fat: 17g; Saturated fat: 4g; Carbohydrates: 5g; Sugar: 3g; Sodium: 483mg; Fiber: 1g; Protein: 44g