Braised Pork And Veggie Pockets Recipes

BRAISED PORK AND VEGETABLES

Braised Pork and Vegetables image

This is an old Betty Crocker recipe. I have changed the pork to tenderloin instead of shoulder and omitted the added salt.

Provided by Shahana

Categories One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 lb pork tenderloin, cut into 3/4 inch pieces
2 tablespoons canola oil
1 medium onion, chopped
1 garlic clove, minced
3 carrots, cut into 2 x 1/2 inch strips
1 cup water
1 teaspoon chicken bouillon powder
1/2 teaspoon dried basil leaves
1/4 teaspoon dried thyme leaves
1/4 teaspoon pepper
1/2 cup water
10 ounces Brussels sprouts
8 ounces thin spaghetti
2 tablespoons margarine
1/4 cup parmesan cheese, grated

Steps:

Stir fry pork in oil in skillet until brown; drain on paper towels.
Stir fry onion and garlic in same skillet until tender.
Stir in pork, carrots, first amount of water, bouillon powder, basil, thyme and pepper.
Heat to boiling; reduce heat, cover and simmer 15 minutes.
Add 1/2 cup water and the Brussels sprouts; heat to boiling.
Reduce heat and simmer until all is tender; about 15 min more.
Cook spaghetti as directed on package.
Stir margarine and cheese.
Serve pork and vegetables over spaghetti.

Nutrition Facts : Calories 377.6, Fat 15, SaturatedFat 3.3, Cholesterol 53.6, Sodium 242.9, Carbohydrate 34.3, Fiber 2.4, Sugar 3.1, Protein 26.5

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