Braised Pork in Rustic Tomato Sauce
Golden Fennel and Rice with Basil
Ingredients
- 1½ lb pork tenderloin, trimmed
- ½ tsp salt
- ½ tsp pepper
- 3 Tbsp olive oil, divided
- 1 (8-oz) pkg sliced baby portobello mushrooms
- 2 cloves garlic, minced
- 2 (14.5-oz) cans no-salt-added diced tomatoes with basil, garlic, and oregano
- 1 (8-oz) can no-salt-added tomato sauce
- ½ cup halved pitted kalamata olives
- 1 tsp dried crushed rosemary
Instructions
- Cut pork crosswise into 2-inch-thick slices; pound to ½-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Season pork with salt and pepper. Cook, in 2 batches, in 1 Tbsp hot oil per batch in a large nonstick skillet over medium-high heat 2 minutes per side or until browned. Remove from skillet.
- Cook mushrooms in 1 Tbsp hot oil in skillet over medium heat until browned. Add garlic; cook 30 seconds.
- Stir in tomatoes, tomato sauce, olives, and rosemary. Return pork to skillet; bring to a boil, reduce heat, and simmer 10 minutes or until sauce is slightly thickened.
Side Dish Ingredients
- 2 fennel bulbs, coarsely chopped (or use 1 cup chopped celery)
- 2 Tbsp olive oil
- 1½ cups long-grain rice
- ½ tsp salt
- ¼ tsp pepper
- 3 cups low-sodium chicken broth (such as Pacific)
- 3 Tbsp chopped fresh basil
Side Dish Instructions
- Sauté fennel in hot oil in a saucepan 3 minutes or until lightly browned. Add rice, salt, and pepper. Stir in broth; bring to a boil.
- Cover, reduce heat, and simmer 20 minutes or until rice is tender. Stir in basil.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
276
|
223
|
499
|
| Fat (g) | 11 | 5 | 16 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 27 | 5 | 32 |
| Carb (g) | 17 | 41 | 58 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 547 | 269 | 816 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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