Orange Scented Pork and Veggie Stew Recipe

Orange Scented Pork and Veggie Stew Recipe

  • 2 1/2 pounds pork tenderloin, cut into 2 inch cubes
  • Salt and black pepper to taste
  • 2 tablespoons extra virgin olive oil
  • 2 cups diced onion
  • 2 garlic cloves, minced
  • 1 (28 ounce) can RED GOLD® WHOLE PEELED TOMATOES or REDPACK® WHOLE PEELED TOMATOES in JUICE
  • 1 tablespoon brown sugar
  • Zest of one orange, removed in one long strip
  • 3 cups chicken broth
  • 4 carrots, cut into 1-inch lengths
  • 4 tablespoons chopped fresh mint
  • Noodles or pasta for serving
  1. Season pork with salt and black pepper. In a large Dutch oven brown pork in olive oil, about 6 minutes per side. Remove pork and set aside.
  2. Reduce heat to low and add onion and garlic. Cook until vegetables are tender, about 10 minutes. Add RED GOLD(R) or REDPACK(R) WHOLE PEELED TOMATOES, sugar, orange zest, and chicken broth. Return pork to the Dutch oven and bring to a boil. Reduce heat and simmer for 1 hour.
  3. Stir in carrots and mint, season with salt and black pepper. Cook about 15 minutes longer. Remove and discard orange strip and serve over noodles.
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