1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
1 tablespoon dried basil
2 pounds lean pork
tenderloin, cut into 1-inch pieces
1 (28 ounce) can recipe-ready
diced tomatoes, undrained
1 (15 ounce) can
LIBBY’SÂ® 100 Percent Pure Pumpkin 1 (14.5 ounce) can reduced
sodium chicken broth
1/2 cup white Zinfandel
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 white rose potatoes, peeled
2 cups green beans, cut into
1 inch pieces
1 cinnamon stick
1 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.
2 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.