Braised Pork Stew

Pork tenderloin becomes an amazing treat in this hearty braised stew. It’s a fantastic meal for a cold winter night.

—Nella Parker, Jersey, MI

Takes: 30 min. • Makes: 4 servings

• 1 lb. pork tenderloin, cut into 1-in. cubes
• ½ tsp. salt
• ½ tsp. pepper
• 5 Tbsp. all-purpose flour, divided
• 1 Tbsp. olive oil
• 16 oz. assorted frozen vegetables
• 1 ½ cups reduced-sodium chicken broth
• 2 garlic cloves, minced
• 2 tsp. stone-ground mustard
• 1 tsp. dried thyme
• 2 Tbsp. water

1. 1. Sprinkle pork with salt and pepper; add 3 Tbsp. flour and toss to coat. In a large skillet, heat oil over medium heat. Brown pork. Drain if necessary.
2. 2. Stir in vegetables, broth, garlic, mustard and thyme. Bring to a boil. Reduce heat; simmer, covered, until pork and vegetables are tender, 10-15 minutes.
3. 3. In a small bowl, mix the remaining flour and water until smooth; stir into stew. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.

1 cup: 250 cal., 8g fat (2g sat. fat), 64mg chol., 646mg sod., 16g carb. (3g sugars, 3g fiber), 26g pro. Diabetic exchanges: 3 lean meat, 1 starch, ½ fat.