Ingredients:
1 tablespoon olive oil
1 medium onions, finely chopped
1 garlic cloves, peeled and finely chopped
1 tablespoon crushed dried basil leaves
2 lbs lean pork tenderloins, cut into 1-inch pieces
1 (28 ounce) cans diced tomatoes, undrained
15 ounces 100% pumpkin puree
1 (14 1/2 ounce) cans reduced-sodium chicken broth
1/2 cup rose extract or 1/2 cup white zinfandel wine
1/2 teaspoon salt (optional)
1/4 teaspoon ground black pepper
4 medium potatoes, peeled and cubed
1/2 lb green beans, cut into 1-inch pieces
1 cinnamon sticks
Directions:
HEAT olive oil in large saucepan over medium-high heat. Add onion, garlic and basil; cook for 1 minute or until onion is tender. Add pork; cook for 3 to 4 minutes or until lightly browned. Add tomatoes with juice, pumpkin, broth, wine, salt and pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 minutes.
ADD potatoes, green beans and cinnamon stick. Cover; cook over low heat for 1 hour or until potatoes are tender. Remove cinnamon stick before serving.
Servings: 6
Time preparation: 60 min.
Time total: 170 min.