French Stew

Makes 6 servings

Ingredients:

2 tablespoons olive oil, divided

1 pound pork tenderloin, cut into 1½-inch cubes

1 medium onion, chopped

2 cloves garlic, minced

2 cans (15 ounces) cannellini beans, rinsed and drained

4 medium carrots, peeled and cut into 1-inch chunks

1 can (14 ounces) low-sodium chicken broth

1 teaspoon rosemary, crushed

¼ teaspoon black pepper

4 slices crusty French bread, torn Cooked green beans, optional

Method:

1 Heat oven to 375°F. In a 4-quart Dutch oven, heat 1 tablespoon oil over medium-high heat. Add pork, onion, and garlic. Cook and stir until pork is browned, about 4 minutes.

2 Stir in beans, carrots, broth, rosemary, and pepper. Bring to a boil. Cover and bake for 25 minutes. Meanwhile, chop bread in a food processor to form about 1½ cups of coarse crumbs. Toss crumbs with remaining olive oil; sprinkle over meat mixture. Bake, uncovered, 20 minutes more or until pork is cooked and carrots are tender.

3 Serve in shallow bowls with green beans, if desired.

Nutrition per serving: 301 calories; 27g protein; 8g fat (2g saturated fat); 37g carbohydrate; 9g fiber; 68mg calcium; 3mg iron; 467mg sodium.

French Stew