Wednesday, June 5, 2013

Tuscan Pork and Chickpeas with Spinach Crockpot Recipe

Tuscan Pork and Chickpeas with Spinach Crockpot Recipe

Ingredients needed:

* 3 tablespoons of olive oil
* 1/2 cup of chopped onion
* 1 can of Italian seasoned tomato sauce (15 oz can)
* 1 can of chickpeas, rinsed and drained (15 oz can)
* 9 ounces of baby spinach leaves
* 1 1/2 lb of marinated lemon-garlic pork tenderloin
* 2 tablespoons of fresh lemon juice

Preparation steps:

* Heat 1 tablespoon of the oil in large skillet over medium heat. Add onion and cook, stirring occasionally, until golden (approximately 4 minutes). Transfer to crockpot coated with cooking spray. Stir in tomato sauce, chickpeas and spinach.
* Add remaining 2 tablespoons of oil to skillet. Add pork and cook, turning, until golden brown (approximately 6 minutes). Nestle pork into tomato mixture in crockpot. Cover and cook on low for 5 hours.
* Transfer pork to cutting board and let stand for 10 minutes before slicing. Add lemon juice to tomato mixture and season with pepper. Stir to combine. Divide among plates and top evenly with pork.


See many other pork crockpot recipes here

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