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Piedmont Pork Stew
Source: National Pork Board

Pork stew with carrots, onions and mushrooms cooked on top of the stove.

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 229.7
Total Carbs 18.7 g
Dietary Fiber 2.8 g
Sugars 14.2 g
Total Fat 4.5 g
Saturated Fat 1.2 g
Unsaturated Fat 0.9 g
Potassium 720.4 mg
Protein 21.3 g
Sodium 372.6 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 1 Fruits , 2 1/2 Meat
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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1 lb  top loin pork roast
1 tsp  vegetable oil
1 each  medium onions
2 each  medium carrots
8 oz  fresh mushroom slices
1 cup  tomato sauce
1 cup  Wine, red, Sangiovese, 5 fl ounce serving
1 tsp  ground thyme
1 tsp  oregano leaves
0 1/4 tsp  ground cinnamon
0 1/4 tsp  salt
0 1/2 cup  seedless raisins
  1. Brown pork in a large heavy skillet in oil over medium-high heat, about 3-4 minutes.
  2. Stir in onion, carrots, mushrooms, tomato sauce, wine, thyme, oregano, cinnamon, salt and raisins.
  3. Bring to a boil, cover and simmer for 15-20 minutes, until pork and vegetables are tender.

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