1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (503g) Recipe makes 4 servings
Calories 300
Calories from Fat 73		(24%)
Amount Per Serving		%DV
	Total Fat 8.2g	12%
	Saturated Fat 2.4g	12%
	Monounsaturated Fat 3.6g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 74mg		24%
Sodium 556mg		23%
Potassium 1697mg		48%
Total Carbohydrate 30.4g		10%
	Dietary Fiber 7.3g	29%
	Sugars 14.3g
Protein 29.6g		59%
detailed view... how is this calculated?

people who like this recipe also like:

Armenian Potatoes

By: Gerry

Peach Oatmeal

By: LUv 2 BaKE

Reggae Gumbo

Recipe #215412 | 1¾ hours | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: ~Jen~
Mar 7, 2007

Originally from the Looneyspoons cookbook, this is low fat! This is a great recipe for using up the leftovers after we have grilled a large pork loin - if you also have pork that is already cooked, just add it to the dish in Step #2. This freezes very well! Just microwave and add a salad and/or bread for a quick meal

SERVES 4 (change servings and units)

Ingredients

1 lb boneless pork tenderloin, cut into 1-inch cubes
1 teaspoon canola oil
2 cups sliced mushrooms
1 cup chopped onion
2 garlic cloves, minced
1/2 cup chopped celery
1 (28 ounce) can tomatoes, undrained, cut up
1 (5 1/2 ounce) can tomato paste
1 teaspoon ground cumin
1 teaspoon grated gingerroot
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 cup peeled cubed sweet potato
1 cup sliced okra or zucchini
1/4 cup chopped fresh coriander

Directions

1
Heat oil in a large saucepan over medium-high heat; add pork cubes and cook until browned, about 8-10 minutes; add mushrooms, onions, garlic and celery; cook and stir until vegetables are tender, about five minutes.
2
Stir in tomatoes, tomato paste, cumin, ginger root, oregano, salt, pepper and crushed red pepper flakes; bring to a boil.
3
Reduce heat to medium-low; cover and simmer for 45 minutes, stirring occasionally.
4
Stir in sweet potatoes and okra or zucchini; cover and simmer another 30-35 minutes, until pork and potatoes are very tender; stir in coriander during last five minutes of cooking time.
5
Remove from heat and serve.

Questions about this recipe?

Featured Reviews for This Recipe

From: wyojess

On Nov 30, 2007

3 stars means liked it! I liked this recipe, but if I did it again, I'd substitute sweet for regular potatoes. I used left-over pork chops instead of pork tenderloin for the meat and left out the okra/zucchini. Ate with corn bread.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Heydarl

On Oct 29, 2007

Wow, this was fantastic. We had this for dinner tonight, simply accompanied by crackers (due to lack of time). I substituted potato for sweet potato, as neither of us particularly like it. I also left out the coriander for the same reason. Due to time, I browned everything, then put in my pressure cooker for 10 minutes. This worked perfectly for us, but will try cooking as per the instructions in the future. I'm sure the leftovers we're having for lunch tomorrow will be spectacular. This will be a regular in our house. Thanks so much Jen for sharing this fabulous recipe.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: PaulaG

On Oct 19, 2007

A delicious and hearty gumbo. Perfect for the cooler fall nights. I did find it necessary to add approximately 1 1/2 to 2 cups of water and it was still very thick. This was made the night before and reheated for dinner. I think this allowed the flavors to blend. DH and I ate half the recipe and the other half will go into the freezer for later. This was served with Jalapeno Corn Muffins With Honey Butter.

0 people found this review helpful

Was this review helpful to you? YES | NO

Read all 3 reviews