Flavor fills low-fat pork and bean dish

Published 9:00 pm Tuesday, March 27, 2007

Low-fat pork and beans sounds like an oxymoron.

But Devin Alexander trims the fat from this normally hefty Mexican dish by doing just that. She starts with an already relatively lean pork loin or tenderloin, then cuts away any visible fat.

The result is a substantive meal loaded with hunger-subduing protein, and just 7 grams of fat per serving. And Alexander doesn’t skimp on flavor, infusing this stew with oregano, cumin, coriander and salsa verde.

This and other low-fat recipes by Alexander appear in “The Biggest Loser Cookbook” ($21.95), a spinoff from the reality television series of the same name.

2teaspoons extra-virgin olive oil

1pound pork loin or tenderloin, trimmed of visible fat and cut into 1-inch cubes

11/4cups chopped onion

3cloves garlic, minced

2canned chipotle chili peppers packed in adobo sauce, minced with 1 teaspoon of adobo sauce

1teaspoon dried oregano

1/4teaspoon cumin

1/4teaspoon ground coriander

1bay leaf

114-ounce can no-salt chicken broth

1141/2-ounce can no-salt diced tomatoes (with juices)

1141/2-ounce can no-salt black beans, drained and rinsed

1cup mild or medium salsa verde

Heat a large saucepan over a medium-high flame. Add the oil and heat for 5 to 10 seconds, until hot but not smoking. Add the pork and cook, stirring occasionally, 4 to 6 minutes, or until browned on all sides.

Add the onions and garlic and cook, stirring frequently, 2 to 3 minutes, or until the onions start to soften. Add the chipotles and sauce, oregano, cumin, coriander and bay leaf. Stir to mix.

Add the broth, tomatoes, beans and salsa. Stir well, then bring to a boil. Reduce heat to low, cover and simmer 45 to 60 minutes, or until the pork is fork tender. Spoon into bowls over brown rice, if desired.

Makes four servings. Per serving: 308 calories, 33 grams protein, 7 grams total fat, 25 grams carbohydrate, 84 mg cholesterol, 414 mg sodium, 6 grams fiber.

From “The Biggest Loser Cookbook”