Prep Time 15 minutes
Bake Time 35 minutes
Makes 6 servings
|1-1/4||pounds pork tenderloin, trimmed of fat and cut into 1-inch pieces|
|1||tablespoon canola oil|
|1||cup chopped onion|
|1||cup chopped peeled carrots|
|3||cloves garlic, minced|
|2||cans (about 15 ounces each) cannellini beans, rinsed and drained|
|1||can (about 14-1/2 ounces) diced tomatoes with Italian seasoning, undrained|
|1/4||pound fat-free smoked turkey sausage, cut into 1/4-inch-thick slices|
|1||teaspoon dried thyme|
|1/4||teaspoon dried rosemary|
|1/4||teaspoon black pepper|
- Preheat oven to 325°F. Brown pork, half at a time, in hot oil in Dutch oven. Remove from pan; set aside.
- Add onion, carrots and garlic to Dutch oven; cook and stir over medium heat 8 to 10 minutes or until vegetables are tender.
- Combine pork, carrot mixture and remaining ingredients in 3-quart casserole. Cover and bake 35 to 40 minutes or until pork is tender and no longer pink.
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