INGREDIENTS
1‑1/4
pounds pork tenderloin, trimmed of fat and cut into 1-inch pieces
1
tablespoon canola oil
1
cup chopped onion
1
cup chopped peeled carrots
3
cloves garlic, minced
2
cans (about 15 ounces each) cannellini beans, rinsed and drained
1
can (about 14-1/2 ounces) diced tomatoes with Italian seasoning, undrained
1/4
pound fat-free smoked turkey sausage, cut into 1/4-inch-thick slices
1
teaspoon dried thyme
1/4
teaspoon salt
1/4
teaspoon dried rosemary
1/4
teaspoon black pepper
PREPARATION:
- Preheat oven to 325°F. Brown pork, half at a time, in hot oil in Dutch oven. Remove from pan; set aside.
- Add onion, carrots and garlic to Dutch oven; cook and stir over medium heat 8 to 10 minutes or until vegetables are tender.
- Combine pork, carrot mixture and remaining ingredients in 3-quart casserole. Cover and bake 35 to 40 minutes or until pork is tender and no longer pink.
This recipe appears in:
French
