Pork stew is both hearty, flavorful

We start with a pork tenderloin, sear it for maximum flavor, then simmer it in a flavorful broth. Once the pork is tender, we shred it for a pulled pork effect, then add in filling and nutritious vegetables.

Sweet potatoes load on the fiber and vitamin A, while cabbage packs yet more fiber, as well as vitamins. By the time you throw in the leeks, onion and celery, you’ve got a super healthy and satisfying stew.

To top the whole thing off, we add a dollop of calcium-rich yogurt topping inspired by thousand island dressing to add a little touch of tangy creaminess.

German Pork Stew

Start to finish: 45 minutes

Servings: 6

1 pound pork tenderloin, trimmed of fat

1 teaspoon olive oil

1 medium yellow onion, diced

2 leeks, white parts only, sliced

2 teaspoons caraway seeds, crushed

1 teaspoon fennel seeds, crushed

1/4 teaspoon celery seeds

1 tablespoon Dijon mustard

1 teaspoon ground black pepper

Zest and juice of 1 orange

1 quart low-sodium chicken broth

1 large sweet potato, peeled and diced

1½ cups shredded cabbage

2 stalks celery, diced

Salt, to taste

1/2 cup fat-free plain Greek-style yogurt

2 tablespoons ketchup

2 tablespoons sweet pickle relish

Chopped fresh dill, to garnish

Cut the tenderloin into slices 1½ inches thick. In a bowl, toss the sliced pork with the olive oil.

Heat a large saucepan over medium-high. Add the pork and brown, about 2 to 3 minutes per side. It does not need to cook through. Add the onion and leek and continue to cook until the vegetables soften and begin to brown, about 5 to 6 minutes.

Add the caraway seeds, fennel seeds, celery seeds, mustard, black pepper, orange zest, orange juice and chicken broth. Bring to a boil, cover and reduce heat to maintain a simmer. Cook until the pork is very tender, 15 to 20 minutes.

When the pork is tender, use a slotted spoon to remove the meat from the liquid. Using 2 forks, shred the pork to bite-size chunks, then return it to the pot. Add the sweet potato, cabbage and celery. Continue to simmer until the vegetables are tender, about 15 minutes. Season with salt.