Rosemary Pork & Potato Stew
1 onion, chopped
8 ounces, cubed pork tenderloin
1 pound small red new potatoes, sliced
4 carrots, peeled and sliced
1 15 1/4 ounce can stewed diced tomatoes, undrained
1 cup low fat chicken broth
1 tsp. each: garlic powder, dried rosemary leaves
Lightly spray a large shallow Dutch oven with vegetable cooking oil spray and heat over medium high.
Saute onion and pork until golden brown, about 2 minutes.
Add the rest of the ingredients and bring to a boil.
Reduce to a simmer and cook uncovered until potatoes and pork are tender, about 20 minutes.
Stir occasionally.
Makes 4 servings.
Calories 280,
Sodium 390 mg,
Carbohydrate 45 mg,
Fat 2.5 g,
Fiber 6 g,
Cholesterol 30 mg, Protein 19 g.