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.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds