Ingredients:
6 Cups Chopped Lean Pork Tenderloin
1 Cut Green Bell Pepper
1 Medium Yellow Onion Chopped
1 Cup Diced Fresh Tomatoes
10 Fresh Cut Mushrooms
1 Teaspoon Extra Virgin Olive Oil
1 Teaspoon Fresh Curry Powder
1 Pinch Of Ground Black Pepper
1 Pinch Of Salt
1/4 Cup White Flour
1 Cup Warm Water
1 Cup Vegetable Stock
Information:
Serving Size 8
330 Calories Per Serving
9 Grams Of Fat
Cooking Directions:
Preheat oven to 325 degrees. Heat the olive oil in a large pan add the veggies and saute for full 3 min. Put that into casserole dish. Combine seasonings and flour in a small mixing bowl. Generously coat the lean pork tenderloin. Fry the lean pork tenderloin in frying pan for full 5 minutes. Add to the casserole dish with the other veggies. Cook for 1 and a half hours. Serve hot with white wine.
