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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Herbed Pork & Vegetable Stew

Source: National Pork Board

Browned pork cubes topped with herbs and vegetables in this oven braised stew.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	333.8

Total Carbs	41.8 g

Dietary Fiber	5.9 g

Sugars	9.9 g

Total Fat	8.9 g

Saturated Fat	2.9 g

Unsaturated Fat	0.9 g

Potassium	807.3 mg

Protein	19.6 g

Sodium	771.0 mg

Dietary Exchanges 8.9 Fat, 2.9 Vegetables, 2.0 Meat, 1.4 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Heat oven to 350 degrees F.
In a large nonstick skillet heat oil, add the pork, half at a time, and cook for 2 to 3 minutes or until browned.
Remove pork from skillet, reserving drippings. Transfer pork to a 4 quart casserole.
Stir the flour into the drippings.
Stir in broth, tomatoes, bay leaves, marjoram, hot pepper sauce and salt. Cook and stir until thickened and bubbly.
Stir the tomato mixture into the pork.
Add the potatoes, carrots and onions.
Bake, covered, for 55 to 60 minutes or until carrots are crisp tender, stirring occasionally.
Remove bay leaves and serve.