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Speedy Pork Cassoulet
Has it been awhile since you have fixed a pork dish, thinking that all red
meats (usually interpreted as beef and pork) are too high in saturated fat to
be healthy? Well, there's been a change in the way ranchers raise cattle and
hogs, so the meat at the supermarket is leaner than in years past. By choosing
meat cuts from the loin, you can enjoy the benefits of red meat without the
high saturated fat levels. Pork is a great source of protein, iron, zinc,
thiamine and other B vitamins.
Speedy Pork Cassoulet
Prep time: 30 minutes | Serves 4
- 1 lb boneless pork loin, cut into ¾ inch cubes
- 1 tbsp olive or canola oil
- 2 medium onions, chopped
- 2 cloves garlic, crushed
- 2 15 oz cans white beans
- ¾ cup chicken broth
- 1/3 cup chopped tomatoes
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- 1 tsp dried crushed rosemary
- 1 tsp dried crushed thyme
- ¼ tsp salt
- ¼ tsp pepper
- ¼ cup chopped parsley
- ¼ cup bread crumbs
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Directions:
In large saucepan, heat oil, add onions and garlic and cook until soft, but not
brown. Add pork, cook and stir until no longer pink (2-3 minutes). Add beans,
broth, tomatoes and seasonings. Bring to boil, reduce heat and simmer around
10 minutes, stirring occasionally. Spoon into soup bowls and top with parsley
and bread crumbs
To make this a French dinner, serve with torn greens salad with vinegrette dressing, warmed whole wheat French bread, with apple or pear slices and Swiss cheese for dessert.
Nutrients per serving:
- 400 calories
- 37 g. protein
- 10 g. dietary fiber
- 1.6 g. saturated fat
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