Pumpkin Pork Stew

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, peeled and finely chopped
• 1 tablespoon crushed dried basil leaves
• 2 lbs lean pork tenderloin, cut into 1-inch pieces
• 1 (28 ounce) can diced tomatoes, undrained
• 15 ounces 100% pumpkin puree
• 1 (14 1/2 ounce) can reduced-sodium chicken broth
• 1/2 cup rose extract or 1/2 cup white zinfandel wine
• 1/2 teaspoon salt (optional)
• 1/4 teaspoon ground black pepper
• 4 medium potatoes, peeled and cubed
• 1/2 lb green beans, cut into 1-inch pieces
• 1 cinnamon stick

1. HEAT olive oil in large saucepan over medium-high heat. Add onion, garlic and basil; cook for 1 minute or until onion is tender. Add pork; cook for 3 to 4 minutes or until lightly browned. Add tomatoes with juice, pumpkin, broth, wine, salt and pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 minutes.
2. ADD potatoes, green beans and cinnamon stick. Cover; cook over low heat for 1 hour or until potatoes are tender. Remove cinnamon stick before serving.

olive oil, onion, garlic, basil, lean pork tenderloin, tomatoes, pumpkin puree, chicken broth, white zinfandel wine, salt, ground black pepper, potatoes, green beans, cinnamon

Taken from www.food.com/recipe/pumpkin-pork-stew-136083 (may not work)