Lynn's Cuban Pork Tenderloin & Garbanzo Beans
1 lb pork tenderloin
1 lb vegetable cooking spray
1 ts olive oil
3/4 c diced onion
1/2 c burgundy or other dry red
-wine
1 c diced red bell pepper
1/3 c sliced celery
2 tb minced fresh jalapeno pepper
1/4 ts salt
2 (10 1/2-oz) cans low-sodium
-chicken bro; th
1 (15-oz) can garbanzo beans,
-drained
6 cloves garlic, minced
Instructions
Trim fat from pork, and cut pork into 1/2-inch cubes. Coat a Dutch oven
with cooking spray; add oil, and place over medium-high heat until hot.
Add pork; cook 3 minutes or until browned. Add onion and wine; cook 3
minutes. Add bell pepper and remaining ingredients; bring to a boil.
Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Spoon
soup into airtight containers; store in freezer up to 2 months. To
serve, thaw in refrigerator. Place in a saucepan; cover and cook over
medium heat 10 minutes or until thoroughly heated.