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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

Piedmont Pork Stew

Source: National Pork Board

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

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 4.5 Fat, 1.2 Vegetables, 0.7 Fruits, 2.1 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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Servings

Ingredients

1.0
1 lb top loin pork roast 1.0
1 tsp vegetable oil 1.0
1 each medium onions 2.0
2 each medium carrots 8.0
8 oz fresh mushroom slices 1.0
1 cup tomato sauce 1.0
1 cup Wine, red, Sangiovese, 5 fl ounce serving 1.0
1 tsp ground thyme 1.0
1 tsp oregano leaves 0.25
0 1/4 tsp ground cinnamon 0.25
0 1/4 tsp salt 0.5
0 1/2 cup seedless raisins

Directions

Brown pork in a large heavy skillet in oil over medium-high heat, about 3-4 minutes.
Stir in onion, carrots, mushrooms, tomato sauce, wine, thyme, oregano, cinnamon, salt and raisins.
Bring to a boil, cover and simmer for 15-20 minutes, until pork and vegetables are tender.