Preparation time
20 minutes
Ready in
45 minutes
Cooking Time: 25 minutes
Makes
4 Servings
Ingredients
- 2 tbsp (25 mL) vegetable oil
- 500 g Ontario Pork Tenderloin, cut into thin strips
- 1 Ontario Onion, sliced
- 2 cloves Ontario Garlic, minced
- 12 large Ontario Mushrooms, halved
- 2 Ontario Potatoes, peeled and cubed
- 1 cup (250 mL) beef or chicken broth
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) each ground nutmeg, cinnamon and freshly ground black pepper
- 1 cup (250 mL) each shredded Ontario Carrots, Ontario Parsnips and
Ontario Rutabaga
Instructions
In large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat. Add pork and cook, stirring, for about 5 minutes, until lightly browned; transfer to bowl and set aside.
Add remaining oil to skillet; cook onion, garlic and mushrooms, stirring, for 5 minutes, until softened. Stir in potatoes, broth, salt, nutmeg, cinnamon and pepper; reduce heat to low and simmer for 10 minutes, until vegetables are tender.
Meanwhile, steam carrots, parsnips and rutabaga in steamer basket over boiling water about 5 minutes or until tender-crisp.
Add pork to skillet; cook, uncovered, for 2 to 3 minutes, until heated through and just a hint of pink remains in pork.
Divide steamed vegetables and pork among serving plates.
Nutritional Information
1 Serving:
- Protein: 33 grams
- Fat: 13 grams
- Carbohydrate: 34 grams
- Calories: 380
- Fibre: 6 grams
- Sodium: 580 mg