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6 servings
Ingredients:
1 tablespoon olive oil1 onion, finely chopped1 clove garlic, finely chopped1 tablespoon dried basil leaves, crushed2 pounds lean pork tenderloin, cut into 1-inch pieces1 (28 ounce) can recipe-ready diced tomatoes, undrained1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin1 (14.5 ounce) can reduced sodium chicken broth1/2 cup white Zinfandel1/2 teaspoon salt (optional)1/4 teaspoon ground black pepper4 white rose potatoes, peeled and cubed2 cups green beans, cut into 1 inch pieces1 cinnamon stick
Instructions:
HEAT olive oil in large saucepan over medium-high heat. Add onion, garlic and basil; cook for 1 minute or until onion is tender. Add pork; cook for 3 to 4 minutes or until lightly browned. Add tomatoes with juice, pumpkin, broth, wine, salt and pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 minutes.ADD potatoes, green beans and cinnamon stick. Cover; cook over low heat for 1 hour or until potatoes are tender. Remove cinnamon stick before serving.
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