Braised Pork and Vegetables |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is an old Betty Crocker recipe. I have changed the pork to tenderloin instead of shoulder and omitted the added salt. Ingredients:
1 lb pork tenderloin, cut into 3/4 inch pieces |
2 tablespoons canola oil |
1 medium onion, chopped |
1 garlic clove, minced |
3 carrots, cut into 2 x 1/2 inch strips |
1 cup water |
1 teaspoon chicken bouillon powder |
1/2 teaspoon dried basil leaves |
1/4 teaspoon dried thyme leaves |
1/4 teaspoon pepper |
1/2 cup water |
10 ounces brussels sprouts |
8 ounces thin spaghetti |
2 tablespoons margarine |
1/4 cup parmesan cheese, grated |
Directions:
1. Stir fry pork in oil in skillet until brown; drain on paper towels.
2. Stir fry onion and garlic in same skillet until tender.
3. Stir in pork, carrots, first amount of water, bouillon powder, basil, thyme and pepper.
4. Heat to boiling; reduce heat, cover and simmer 15 minutes.
5. Add 1/2 cup water and the Brussels sprouts; heat to boiling.
6. Reduce heat and simmer until all is tender; about 15 min more.
7. Cook spaghetti as directed on package.
8. Stir margarine and cheese.
9. Serve pork and vegetables over spaghetti.
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