Prune Glazed Pork Stew
Prune Glazed Pork Stew over Rice
Preparation time: 15 to 20 minutes
Microwaving time: 18 to 20 minutes
Standing time: 3 to 5 minutes
1 medium-size onion, chopped
1 clove garlic, minced or pressed
1 1/2 cup prune juice
1 1/2 teaspoons lemon juice
1/2 teaspoon dry rosemary
1/4 teaspoon each ground cinnamon, ground ginger, and pepper
2 teaspoons cornstarch mixed with
1 tablespoon water
1 1/4 cups frozen peas, thawed
12 to 16 pitted prunes Salt
Hot cooked rice
Trim and discard excess fat from pork; then cut pork into 1-inch cubes and place in a 10-inch square or 8- by 12-inch microwave-safe baking dish. Cover and microwave on HIGH (100%) for 5 minutes, stirring after 3 minutes. Add onion and garlic. Cover and microwave on HIGH (100%) for 7 minutes or until meat is tender when pierced, stirring every 2 to 3 minutes. Drain off cooking liquid into a 4-cup glass measure; cover meat mixture and set aside.
Skim and discard fat from cooking liquid; then stir in prune juice, lemon juice, rosemary, cinnamon, ginger, pepper, and cornstarch mixture. Microwave, uncovered, on HIGH (100%) for 4 minutes or until sauce is thickened and clear, stirring after 2 minutes.
Pour sauce over meat mixture and stir in peas and prunes; then cover and microwave on HIGH (100%) for 2 to 4 minutes or until bubbly, stirring after 2 minutes. Season to taste with salt; cover and let stand for 3 to 5 minutes. Serve over rice. Makes 4 servings.
Per serving: 401 calories, 33 g protein, 34 g carbohydrates, 15 g total fat, 106 mg cholesterol, 164 mg sodium
