Ingredients
2
cartons (32 oz each) Progresso™ reduced-sodium chicken broth (8 cups)
1
lb pork tenderloin, trimmed of fat
Freshly ground pepper
4
tablespoons olive oil
3
tablespoons all-purpose flour
1
cup pearl onions
1
cup 1/2-inch chunks carrots (about 2 medium)
1
cup 1/2-inch chunks peeled turnips (about 6 oz)
2
teaspoons fennel seed
1
tablespoon unsalted butter
1
cup dry red wine
1
teaspoon finely chopped fresh rosemary leaves
2
cups packed chard leaves, torn or cut into 1-inch pieces
1
can (19 oz) Progresso™ cannellini beans
Preparation
In 4-quart Dutch oven, cook broth over high heat, about 30 minutes, until reduced by half (about 4 cups). Remove from heat.
Meanwhile, cut pork into 1-inch pieces. Season well with pepper. In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Coat pork with 2 tablespoons of the flour; add to skillet, separating so pieces do not touch. Cook 2 minutes (do not move pork pieces until moisture begins to show on tops and pork has browned on one side). Turn pork; brown about 2 minutes longer. Remove pork from skillet to large plate.
Return skillet to medium-high heat; add remaining 2 tablespoons oil, the onions, carrots, turnips and fennel. Cook about 10 minutes, stirring occasionally, until vegetables are lightly browned (watch so vegetables do not burn). Add butter; cook 2 minutes longer.
Sprinkle remaining tablespoon flour over vegetables in skillet; cook and stir over medium heat 1 minute. Increase heat to high. Stir in wine; heat to boiling. Cook until wine is reduced by half.
Stir in reduced broth; heat to boiling. Reduce heat to low; simmer uncovered 8 minutes. Stir in rosemary; simmer 2 minutes longer. Return pork to skillet. Stir in chard and beans. Cook until thoroughly heated.
