• 4servings
  • 60minutes
  • 540calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, D, P
MineralsSelenium, Zinc, Copper, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cartons (32 oz each) Progresso® reduced-sodium chicken broth (8 cups)

  2. 1 lb pork tenderloin, trimmed of fat

  3. Freshly ground pepper

  4. 4 tablespoons olive oil

  5. 3 tablespoons all-purpose flour

  6. 1 cup pearl onions

  7. 1 cup 1/2-inch chunks carrots (about 2 medium)

  8. 1 cup 1/2-inch chunks peeled turnips (about 6 oz)

  9. 2 teaspoons fennel seed

  10. 1 tablespoon unsalted butter

  11. 1 cup dry red wine

  12. 1 teaspoon finely chopped fresh rosemary leaves

  13. 2 cups packed chard leaves, torn or cut into 1-inch pieces

  14. 1 can (19 oz) Progresso® cannellini beans

Instructions Jump to Ingredients ↑

  1. In 4-quart Dutch oven, cook broth over high heat, about 30 minutes, until reduced by half (about 4 cups). Remove from heat.

  2. Meanwhile, cut pork into 1-inch pieces. Season well with pepper. In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Coat pork with 2 tablespoons of the flour; add to skillet, separating so pieces do not touch. Cook 2 minutes (do not move pork pieces until moisture begins to show on tops and pork has browned on one side). Turn pork; brown about 2 minutes longer. Remove pork from skillet to large plate.

  3. Return skillet to medium-high heat; add remaining 2 tablespoons oil, the onions, carrots, turnips and fennel. Cook about 10 minutes, stirring occasionally, until vegetables are lightly browned (watch so vegetables do not burn). Add butter; cook 2 minutes longer.

  4. Sprinkle remaining tablespoon flour over vegetables in skillet; cook and stir over medium heat 1 minute. Increase heat to high. Stir in wine; heat to boiling. Cook until wine is reduced by half.

  5. Stir in reduced broth; heat to boiling. Reduce heat to low; simmer uncovered 8 minutes. Stir in rosemary; simmer 2 minutes longer. Return pork to skillet. Stir in chard and beans. Cook until thoroughly heated.


Send feedback