Pork Mushroom & Potato Stew

• 1 pound new potatoes , thinly sliced
• 3 tablespoons olive oil , divided
• 10 ounces cremini mushrooms 1 box, sliced
• 2 tablespoons balsamic vinegar
• 1 pound pork tenderloin , cut into bite-size pieces
• 2 shallots , sliced
• 2 cloves garlic , chopped
• 1 pound green beans , trimmed
• 1/4 cup water
• 1 jar Bertolli(R) Alfredo Sauce
• 2 teaspoons fresh rosemary chopped
• 1 pinch ground black pepper

1. Preheat oven to 425u0b0. Line rimmed baking sheet with aluminum foil. Toss potatoes with 1 tablespoon olive oil on baking sheet. Bake 20 minutes, stirring once, until potatoes are golden.
2. Meanwhile, heat 1 tablespoon olive oil in deep 12-inch nonstick skillet over medium-high heat and cook mushrooms, stirring occasionally, until browned, about 6 minutes. Stir in vinegar and cook, until almost absorbed, about 1 minute. Remove mushrooms and set aside.
3. Heat remaining 1 tablespoon olive oil in same skillet over medium-high heat and cook pork, stirring occasionally, until almost done, about 4 minutes; remove pork and set aside.
4. Cook shallots in the same skillet over medium heat, stirring occasionally, until tender, about 4 minutes. Stir in garlic and cook 30 seconds. Stir in green beans and water. Cook covered until beans are crisp-tender, about 4 minutes. Stir in Sauce and rosemary. Bring to a boil. Reduce heat to low. Stir in pork and simmer until pork is done, about 2 minutes. Sprinkle with pepper. Remove from heat.
5. Arrange potatoes on serving platter. Top with pork mixture and mushrooms.

potatoes, olive oil, mushrooms, balsamic vinegar, pork tenderloin, shallots, garlic, green beans, water, alfredo sauce, rosemary, ground black pepper

Taken from www.yummly.com/recipe/Pork-Mushroom-_-Potato-Stew-2128475 (may not work)