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Ingredients1 h 35 m servings 323
Original recipe yields 6 servings
- Season pork with salt and black pepper. In a large Dutch oven brown pork in olive oil, about 6 minutes per side. Remove pork and set aside.
- Reduce heat to low and add onion and garlic. Cook until vegetables are tender, about 10 minutes. Add RED GOLD(R) or REDPACK(R) WHOLE PEELED TOMATOES, sugar, orange zest, and chicken broth. Return pork to the Dutch oven and bring to a boil. Reduce heat and simmer for 1 hour.
- Stir in carrots and mint, season with salt and black pepper. Cook about 15 minutes longer. Remove and discard orange strip and serve over noodles.
- When buying pork, choose tenderloins that are pale pink in color. Tenderloins that are dark pink are from older, tougher animals. If you do not plan to use the pork within 6 hours, remove from the store packaging. Loosely wrap in waxed paper and store in the coldest part of your refrigerator for up to 2 days.
Per Serving: 323 calories; 8.8 17.2 41.8 123 372 Full nutrition
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