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Categories:
water brown sugar paprika cider vinegar ketchup Worcestershire sauce garlic chili powder freshly ground pepper salt salt pork loin all-purpose vegetable cooking spray vegetable oil onion salt bay leaf salt
Viewed: 26 - Published at: 3 years agoIngredients
- 2/3 cup water
- 1/4 cup firmly packed brown sugar
- 1 tablespoon paprika
- 3 tablespoons cider vinegar
- 3 tablespoons reduced-calorie ketchup
- 2 tablespoons low-sodium Worcestershire sauce
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- 1 (8-ounce) can no-salt-added tomato sauce
- 1 1/2 pounds lean boneless pork loin
- 1/2 cup all-purpose flour
- Vegetable cooking spray
- 1 teaspoon vegetable oil
- 2 1/2 cups chopped onion
- 2 1/2 cups peeled, diced baking potato
- 1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
- 1 bay leaf
- 2 (15-ounce) cans no-salt-added kidney beans, undrained
Method
- Combine first 11 ingredients. Combine pork and flour in a heavy-duty, zip-top plastic bag. Seal bag; shake well to coat pork.
- Coat a Dutch oven with cooking spray; add oil, and place over medium heat until hot. Add pork and onion; cook until onion is crisp-tender. Stir in tomato sauce mixture, potato, tomato, and bay leaf. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until pork is tender, stirring occasionally. Stir in beans; cook until thoroughly heated. Remove and discard bay leaf.
