|
|
|
|
Serves 4
|
1 1/2 pounds pork tenderloin, trimmed
and cut into 1-inch pieces salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 3/4 cups low-sodium nonfat chicken broth 2 large onions, coarsely chopped 4 garlic cloves, minced 1 tablespoon ground cumin 1/4 teaspoon crushed red pepper 2 bay leaves 2/3 cup dry white wine 1-28-ounce can crushed tomatoes 1 medium butternut squash, peeled and cut into 1-inch chunks (3 cups) 1/2 cup coarsely chopped cilantro Couscous for serving |
Preheat oven to
350 degrees.
Season the pork with salt and pepper. In a large oven proof
casserole, heat 1/2 tablespoon of the olive oil. Add half of the pork and cook
over moderately high heat, stirring occasionally, until browned on all sides,
about 5 minutes.
Transfer the pork to a plate. Repeat with another 1/2
tablespoon of olive oil and the remaining pork. Meanwhile, in a small saucepan,
boil the chicken broth until reduced to 1 cup, about 10 minutes. Add the
remaining 1 tablespoon of oil to the casserole. Add the onions and cook,
stirring until softened. Stir in the garlic, cumin, crushed red pepper and bay
leaves and cook over moderate heat for 1 minute. Add the wine and boil until
reduced by half. Stir in the tomatoes, chicken broth and the pork.
Bring to
a simmer, cover, then transfer to the oven and bake for 1 hour. Return the
casserole to the top of the stove and add the butternut squash to the stew;
cook over moderate heat until the squash is tender, about 20 minutes. Discard
the bay leaves from the stew. Stir in half of the cilantro and sprinkle the
rest on top. Spoon the stew on plates and serve with couscous.
