Braised Pork and Vegetables

Submitted by Shahana

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

 

• Ready In: 1hr
• Ingredients: 15
• Serves: 6

ingredients

• 453.59 g pork tenderloin, cut into 3/4 inch pieces
• 29.58 ml canola oil
• 1 medium onion, chopped
• 1 garlic clove, minced
• 3 carrots, cut into 2 x 1/2 inch strips
• 236.59 ml water
• 4.92 ml chicken bouillon powder
• 2.46 ml dried basil leaves
• 1.23 ml dried thyme leaves
• 1.23 ml pepper
• 118.29 ml water
• 283.49 g Brussels sprouts
• 226.79 g thin spaghetti
• 29.58 ml margarine
• 59.14 ml parmesan cheese, grated

directions

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