Combine all the flavors of fall in this wonderful comfort food supper.

  • 1 tablespoon canola oil
  • 1 pound pork tenderloin or pork loin, cut in bite-sized pieces
  • salt and pepper
  • 1 large onion, chopped
  • 8 ounces sliced mushrooms
  • 2 cups butternut squash, peeled and diced
  • 2 medium potatoes, peeled and diced
  • salt and pepper
  • 1 teaspoon fennel seed or ground fennel
  • 4 cups fat-free chicken broth, divided
  • 2 tablespoons flour
  • 1 large apple, peeled and diced

In a large saucepan or soup pot, heat oil. Add pork pieces and cook until brown. Sprinkle with salt and pepper. Remove from pan and set aside. Add onion and cook until translucent. Add mushrooms and cook until tender. Add squash and potatoes and cook until beginning to brown. Sprinkle with salt and pepper. Return pork to pan. Add fennel and 3 cups chicken broth. Bring to a boil. Reduce heat, cover pan and simmer gently for 30 ? 40 minutes or until potatoes are tender. In a shaker or small jar, mix flour and ½ cup broth. Cover and shake until smooth. Pour into stew while stirring. Bring to a boil. Add additional flour mixture or addition plain broth until stew reaches desired consistency.

Before serving, add apples and cook for 10 more minutes. Add salt and pepper to taste.

Serves 4

Nutritional Information per serving:

Calories: 260 Fat, gm.: 7 Protein, gm.: 26 Carbs, gm.: 25 Cholesterol, mg.: 60 Fiber, gm.: 2.7