1 1/2 pounds boneless lean pork loin, cut into 1 inch cubes
2 tablespoons all purpose flour
8 ounces baby carrots
2 medium onions, cut into thin wedges
1 (6 ounce) can tomato paste
1/2 cup red wine
3 tablespoons water
2 tablespoons lemon juice
1 teaspoon cumin
1/2 teaspoon cinnamon
2 teaspoons sugar
1/3 cup chopped walnuts
1/3 cup feta cheese, crumbled

Combine pork and flour in a resealable plastic bag and toss to coat. Place in a crock-pot or large Dutch oven. Add carrots and onion. Combine tomato paste, wine, water, lemon juice, cumin and cinnamon and mix well. Add tomato paste mixture to pork and vegetables and mix well. Cover and cook over low heat in a crock-pot or simmer in a Dutch oven for 6-7 hours or until pork is tender. Stir in sugar just before serving. Sprinkle with nuts and feta cheese and serve over cooked noodles (if desired).

Makes 6 Servings
Serving Size: 8 ounces stew

Nutrients per serving:
Calories: 312
Total fat: 13 grams
Saturated fat: 4 grams
Cholesterol: 80 mg
Sodium: 402 mg
Carbohydrate: 17 grams
Protein: 28 grams
Dietary fiber: 3 grams