Ingredients
- 1 pound pork tenderloin (organic)
- 1/2 pound potatoes (organic)
- 1/4 cup yellow onion, finely diced (organic)
- 2 tablespoons oil (avocado oil)
- 1/2 teaspoon dried rosemary (organic, ground into a powder with a mortar and pestle)
- Dried thyme, pinch (organic)
- Dried oregano, pinch (organic)
- 1/2 cup mixed peas and carrots (organic, frozen)
- 1 cup low-sodium vegetable broth (organic, or no-sodium vegetable broth)
- 1 tablespoon corn starch
- 1 bay leaf
How to Make
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Step 1: Chop the pork, potatoes and onions into baby bite size pieces.
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Step 2: Heat the oil over medium-high heat on the stove top in a large oven-proof heavy bottom pot; brown the baby bite sized pork pieces.
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Step 3: Add the chopped onions and continue to cook until they are translucent.
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Step 4: Remove from heat and add the potatoes, frozen peas and carrots, ground rosemary, dried thyme, dried oregano and bay leaf and mix well.
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Step 5: Whisk together the vegetable broth and corn starch and pour over the seasoned meat and vegetables; cover with an oven proof lid and cook in a preheated 350 degree fahrenheit oven for 45 minutes or until potatoes are fork tender.
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Step 6: Allow to cool completely, remove bay leaf and portion into 1 cup freezer containers for future use.
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Step 7: I thaw these in the refrigerator overnight but this can be thawed in the microwave according to weight.
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Step 8: Make sure the stew is just warm to the toch before serving.
We hope you enjoy this recipe!
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