Black Eyed Pea and Pork Stew - 41g Carbs, 11g Fiber, 10g Sugar
From: www.drgourmet.com
Cooking Time: 120 Minutes
This recipe makes great leftovers.
1 slice bacon, (diced)
1 medium onion, (diced)
2 medium carrots, (peeled and diced)
16 oz pork tenderloin, (cut into 1/2 inch cubes)
2 (15 oz can) no salt added black eyed peas (drained and rinsed)
3/4 tsp salt
Fresh ground black pepper (to taste)
2 Tbsp rubbed sage
3 cups water
1 Tbsp maple syrup
8 oz kale (thinly sliced crosswise)
Preheat the oven to 325 degrees F.
Place the bacon in a large pot or Dutch oven over medium high heat.
Cook for about 2 minutes, stirring frequently.
Add the onions and cook for about 3 minutes, stirring frequently.
Add the carrots and cook for one minute.
Add the pork tenderloin and cook, stirring frequently, for 5 minutes.
Add the black eyed peas, salt, pepper, sage, water and maple syrup.
Stir, cover and place in the oven. Stir every 20 minutes or so.
After the stew has cooked for 80 minutes add the kale. Cook for
20 minutes and serve.
Servings: 4
Serving size: about 2 cups
Nutrition per Serving:
369 Calories, 61 Calories from Fat 61, 7g Total Fat, 2g Saturated Fat,
2g Monounsaturated Fat, 0g Trans Fat, 78mg Cholesterol, 596mg Sodium,
41g Total Carbs, 11g Dietary Fiber, 10g Sugars, 37g Protein - -
Vitamin A 225% - Vitamin C 120% - Calcium 14% - Iron 32% -
Vitamin K 475 mcg - Potassium 1194 mg - Magnesium 128 mg
Special Diet Information - -
Coumadin (Warfarin) - This recipe is NOT safe for Coumadin (warfarin) users.
Lactose - This recipe is safe for those who are lactose intolerant.
Sodium - This is NOT a low sodium recipe.
GERD / Acid Reflux - This recipe contains GERD triggers and those with
GERD may wish to avoid it.
Gluten Sensitivity - This recipe is safe for those who are sensitive
to gluten.
The refrigerator light goes on...
I love all three of these ingredients together. Usually I wait and have
them for my New Year's Day meal, but this stew says you can have pork,
black eyes and greens any time. The prep takes a few minutes and there's
so little effort you can make this stew any day of the year.
Dollar for dollar this is one of the best cuts of meat going. Pork
tenderloin is lean and flavorful. You can roast it, braise it, grill
it, or cut it into medallions for small filets – almost anything. This
recipe can be doubled for two tenderloins since in most grocery stores
they are sold in 2 packs, with each tenderloin in the pack being about
a pound. Ask the butcher if you want only one.
There will be a variable amount of fat and I trim this carefully. Most
important is the silverskin. This is a thin layer of fascia at the head
of the tenderloin on one side. It has to be trimmed because it is tough
and fibrous.
Lay the tenderloin on the cutting board with the silverskin side up.
Press gently on the top to flatten the meat. Slip the point of your filet
knife under the fascia and cut toward the end of the tenderloin. Keep
the pressure slightly upward and the silverskin will easily cut away
from the meat.
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