Category : International Cuisine
Author : g4
Hits : 2500
Date : 05/12/2002
1 tablespoon olive oil 1 medium onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 1 tablespoon crushed dried basil leaves 2 pounds lean pork tenderloin, cut into 1-inch pieces 1 (28-oz.) can diced tomatoes, undrained 1 (15-oz.) can LIBBY'S® 100% Pure Pumpkin 1 (14.5-oz.) can reduced-sodium chicken broth 1/2 cup rosé or white Zinfandel wine 1/2 teaspoon salt, (optional) 1/4 teaspoon ground black pepper 4 medium white rose potatoes, peeled and cubed 1/2 pound green beans, cut into 1-inch pieces 1 cinnamon stick
DirectionsHEAT olive oil in large saucepan over medium-high heat. Add onion, garlic and basil; cook for 1 minute or until onion is tender. Add pork; cook for 3 to 4 minutes or until lightly browned. Add tomatoes with juice, pumpkin, broth, wine, salt and pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 minutes.ADD potatoes, green beans and cinnamon stick. Cover; cook over low heat for 1 hour or until potatoes are tender. Remove cinnamon stick before serving.Servings: 6 Hearty and savory, pumpkin gives this soup a distinctly African tone. The addition of tomato, potato and green beans makes this pork dish a complete meal.
Always the symbol of hospitality, the beautiful pineapple was once a rare fruit. So rare in fact, it was called "the fruit of kings."
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