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Prep Time: 60 Minutes Cook Time: 90 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Ingredients:
1 pound(s) pork tenderloin, trimmed of fat |
1 teaspoon(s) olive oil |
1 medium yellow onion, diced |
2 leeks, white parts only, sliced |
2 teaspoon(s) caraway seeds, crushed |
1 teaspoon(s) fennel seeds, crushed |
1/4 teaspoon(s) celery seeds |
1 tablespoon(s) dijon mustard |
1 teaspoon(s) ground black pepper |
zest and juice of 1 orange |
1 quart(s) low-sodium chicken broth |
1 large sweet potato, peeled and diced |
1 1/2 cup(s) shredded cabbage |
2 ribs celery, diced |
salt, to taste |
1/2 cup(s) fat-free plain greek-style yogurt |
2 tablespoon(s) ketchup |
2 tablespoon(s) sweet pickle relish |
chopped fresh dill, to garnish |
Directions:
1. Cut the tenderloin into slices 11/2 inches thick. In a bowl, toss the sliced pork with the olive oil.
2. Heat a large saucepan over medium-high. Add the pork and brown, about 2 to 3 minutes per side. It does not need to cook through. Add the onion and leek and continue to cook until the vegetables soften and begin to brown, about 5 to 6 minutes.
3. Add the caraway seeds, fennel seeds, celery seeds, mustard, black pepper, orange zest, orange juice and chicken broth. Bring to a boil, cover and reduce heat to maintain a simmer. Cook until pork is very tender, 15 to 20 minutes,
4. When the pork is tender, use a slotted spoon to remove the meat from the liquid. Using 2 forks, shred the pork to bite-size chunks, then return it to the pot. Add the sweet potato, cabbage and celery. Continue to simmer until the vegetables are tender, about 15 minutes. Season with salt.
5. In a small bowl, stir together the yogurt, ketchup and relish. Serve the stew topped with a dollop of the yogurt mixture and a sprinkling of fresh dill.
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