Ingredients
1 medium sweet potato, peeled and cut into chunks
1 large onion, chopped
2 stalks celery
1 large Granny Smith Apple, cut into chunks
1 large carrot, sliced
1 pound pork tenderloin, trimmed of fat, and cut into chunks
1/2 cup apple cider
3/4 cup fat-free, low-sodium chicken broth
1/2 tsp rosemary
1/2 tsp sage
Freshly ground black pepper
Preparation
Spray the inside of a 3-4 quart slow cooker with nonstick cooking spray. Lay vegetables on the bottom of the crockpot, followed by pork. Pour apple cider and chicken broth over the pork and vegetables, and add herbs. Cover and cook on low for 7-9 hours. To thicken the juices, make a cornstarch slurry from 1/4 cup cornstarch and a 1/4 cup water, and stir into the stew about half an hour before serving. Per Serving: Calories 321, Calories from Fat 41, Total Fat 4.6g (sat 1.4g), Cholesterol 72mg, Sodium 119mg, Carbohydrate 43.2g, Fiber 6.5g, Protein 26.8g
