Time to get Greek!
Fall and winter usher in chilly weather. When things get too cold, people start to crave hearty hot foods.
What better way to keep yourself toasty than some nice Greek stew?
This stew includes some juicy pork tenderloin, chicken broth, tomato sauce, Kalamata olives, spinach, and garlic, to name a few of the ingredients. You can even substitute chicken in for the pork tenderloin.
Seasoning can take this stew to the next level. Make sure you also add in a favorable amount of veggies to make this a complete meal!
Enjoy this high protein, low carb recipe!
- 1 tablespoon of olive oil
- 1 yellow onion, diced
- 1 tablespoon of garlic, minced
- 8 oz. of pork tenderloin, trimmed, cubed, and seasoned with sea salt, black pepper, and dried oregano
- 1/4 of a cup of white wine
- 4 cups of chicken broth
- 1 (8 oz.) can of tomato sauce
- 1 vine-ripened tomato, seeded and diced
- 1/4 of a cup of Kalamata olives, pitted and sliced
- 2 cups of chopped fresh spinach
- 1 (15 oz.) can of butter beans, drained and rinsed
- 1 1/2 teaspoons of sea salt
- Black pepper (to taste)
- Place the oil in a large pot over medium heat. Add in the onions and cook until softened (about 4 minutes). Add in the garlic and cook for a minute. Add the pork and cook until browned (about 5 minutes).
- Deglaze the pot with wine, scraping up any browned bits. Cook until the wine is nearly evaporated. Stir in the broth, tomato sauce, tomato, and olives. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes.
- Stir in the spinach and beans until the spinach is wilted, and season with salt and pepper. Enjoy!