Crockpot Greek-Style Pork Stew

 

  • 1 1/2 pound boneless pork loin — cut into 1-inch cubes
  • 2 tablespoons all-purpose flour
  • 8 ounces baby carrots
  • 2 medium onions — cut into 6 thin wedges
  • 1 can (6-ounce size) tomato paste
  • 1/2 cup dry red wine
  • 3 tablespoons water
  • 2 tablespoons lemon juice
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 2 teaspoons sugar
  • 1/3 cup chopped walnuts
  • 1/3 cup crumbled Feta cheese
  • Cooked noodles — if desired

Directions:
Combine pork and flour; toss to coat evenly with flour. Place in 3 1/2-quart slow cooker. Stir in carrots and onions. Combine tomato paste, wine, water, lemon juice, cumin and cinnamon; mix until well blended.

Stir into meat mixture. Cover and cook on low heat setting 6-7 hours or until pork is tender. Stir in sugar. Serve over cooked noodles. Sprinkle each serving with a small amount of nuts and cheese.

Per Serving (excluding unknown items): 312 Calories; 13g Fat (39.7% calories from fat); 28g Protein; 17g Carbohydrate; 3g Dietary Fiber; 80mg Cholesterol; 402mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

This recipe for Crockpot Greek-Style Pork Stew serves/makes 6.

 

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