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Leftover Pork Roast with Vegetables


Leftover Pork Roast with Vegetables

Low sodium leftover orange glazed pork roast goes well not only with fruit, but with vegetables. Both love to be topped with toasted sliced almonds.

2 Servings: 296 mg. sodium per serving

1 Tablespoon healthy oil
6 ounces leftover orange glazed pork roast, cut up into small (1/2 inch) pieces
1/2 cup thinly sliced onion, cut in quarters
1/2 cup thinly sliced celery
2 ounces mushrooms, sliced
1 large clove garlic, minced
1/2 cup low sodium chicken broth
2 Tablespoons white wine
1/4 teaspoon black pepper
1/8 teaspoon salt
2 teaspoons corn starch
2 teaspoons water
1/4 cup no salt added sliced almonds, toasted

Prep. Instructions

1. Place onion, celery, mushrooms and garlic in a bowl.
2. Combine chicken broth, wine, pepper and salt in a separate bowl.
3. Have all other ingredients on hand.

Cooking Instructions

1. Heat oil over medium low heat in a 9 inch skillet. Add onion, celery, mushrooms and garlic. Cook 5 minutes, stirring often.

2. Add pork. Cook for 2 minutes, stirring constantly.

3. Add chicken broth mixture, stirring to combine. Bring mixture to a boil. Turn heat down to simmer; simmer 25 minutes, uncovered, stirring occasionally.

4. Mix corn starch in a bowl with water. Pour into skillet; stir to combine well. Continue to stir until broth is thick, about 30 seconds. Serve, topped with toasted almonds. Can be served over rice cooked without salt. - Copyright © 2022 Judy Reynolds