Simple ingredients make this honest Italian stovetop stew a favorite. Simmer briefly on the stove while preparing noodles or mashed potatoes to serve alongside. A crusty loaf of bread completes the meal.

Piedmont Pork Stew

1 pound boneless pork loin, cut into 3/4-inch cubes

1 teaspoon oil

1 medium onion, coarsely chopped

2 carrots, sliced

8 ounces mushrooms, coarsely chopped

8-ounce can tomato sauce

1 cup dry red wine

1 teaspoon thyme

1 teaspoon oregano

1/4 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup raisins

In large heavy skillet brown pork in oil over medium-high heat until browned, about 3-4 minutes. Stir in onion, carrots, mushrooms, tomato sauce, wine, thyme, oregano, cinnamon, salt and raisins; bring to a boil, cover and simmer for 15 to 20 minutes, until pork and vegetables are tender.

Makes 6 servings.

Nutrition information per serving: 202 calories; 18 g protein; 4 g fat (1 g saturated); 710 mg sodium; 45 mg cholesterol; 19 g carbohydrates.

Recipe from: National Pork Board