Careme

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless 1 lb $2.99 (sale) per lb
• Fresh Rutabaga 1 lb $1.99 per lb
• Carrots 1 lb (you’ll use about 1/2 lb) $1.69 per lb
• Jumbo Yellow Onions 1/2 lb (about 1/2 large onion) $1.49 per lb
• Simple Truth Organic® Fat Free Free Range Chicken Broth 2 cups $1.79 (sale) per 32 oz
• Kroger® Beef Bouillon Cubes (optional) 1 cube (optional, for deeper flavor) $2.99

Instructions

1. Prep: Peel and cut 1 lb rutabaga into 3/4-inch cubes. Slice about 1/2 lb carrots into 1/2-inch coins. Dice 1/2 large yellow onion (about 1/2 lb). Cut 1 lb pork loin into 1-inch chunks; season with salt and pepper.
2. Brown pork (stove): Heat 1 tbsp oil in a pot or Dutch oven over medium-high. Sear 1 lb pork chunks in a single layer (work in batches if needed) until browned on 2 sides, 4–6 minutes total. Transfer to a bowl.
3. Build stew (stove): Lower heat to medium. Add diced 1/2 onion to the pot; cook 3–4 minutes until softened. Add rutabaga cubes (1 lb) and carrots (~1/2 lb) and cook 2 minutes, stirring.
4. Simmer: Add 2 cups chicken broth. If using, dissolve 1 bouillon cube into the broth. Return browned pork (and juices) to the pot. Bring to a simmer, cover, and cook 25–30 minutes, stirring occasionally, until rutabaga is tender and pork is cooked through.
5. Finish: Taste and adjust salt and pepper. If you want it thicker, uncover and simmer 3–5 minutes more to reduce, or mash a few rutabaga cubes against the side of the pot to naturally thicken.
6. Serve: Ladle into 2 bowls. Optional pantry garnish: chopped parsley or a squeeze of lemon for brightness.